Description
A healthy version of a Mediterranian dish that is bursting at the seams with flavour!
Ingredients
Scale
Falafels
- 1 cup dried chickpeas, soaked overnight* (see note below)
- 1/4 red onion
- 1/4 cup fresh parsley
- 1–2 garlic cloves
- 1 Tbsp cumin
- 1/4 tsp cardamon
- 1/8 tsp coriander
- sea salt + pepper to taste
Tzatziki
- 1 cup Greek yogurt, plain + non-fat
- 1/4 cucumber, diced
- 1/2–1 garlic clove
- 1/4 tsp dill weed
- juice from 1/4 lemon
Salad
- 4 cups spinach, washed
- 1/4 red onion, thinly sliced
- 3/4 cucumber, chopped
- 1 red pepper, diced
Instructions
For the Falafels
- Preheat your oven to 425F.
- Place all ingredients in your food processor and pulse until a smooth mixture forms.
- Roll into 12 balls and place on a cookie sheet. Bake for 15 minutes.
- Meanwhile …
For the Tzatziki
- Clean your food processor.
- Add all of the ingredients into the food processor and blend until smooth.
For the Salad
- Place all ingredients in a large bowl and mix together. Divide among four plates.
- Once the Falafel’s are cooked, place three on top of each salad and top with some tzatziki. Serve warm or cold.
Notes
Soaked chickpeas
- Take one cup of chickpeas and cover with water. Cover and leave overnight. Drain and pat dry before using.
Please note
- This recipe will not work with canned chickpeas.
Make it Vegan
Use hummus in place of the tzatziki.
Nutrition
- Serving Size: 4