Filling & Healthy Falafel

 

Filling & Healthy Falafel

 

Serves 4

 

1 onion, peeled and finely chopped

1 carrot, peeled and coarsely grated

2 x 400g cans chickpeas, drained and rinsed

2 garlic cloves, peeled and finely chopped

2cm piece root ginger, peeled and finely grated

2 tsp ground cumin

1 tsp chilli powder

1 tsp ground coriander

3 tbsp very finely chopped fresh coriander

1 small egg

Salt

Low calorie cooking spray

Paprika and fat free natural yogurt to serve

 

Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor.  Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.

 

Transfer the mixture to a mixing bowl.  Lightly beat the egg and add to the mixture.  Season with salt and, using your fingers, mix thoroughly to combine.  Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.

 

Preheat the oven to 200C/Fan 180C/Gas 6.  Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm.  Serve warm, sprinkled with paprika and yogurt alongside to dip into.