I haven’t been tempted to try falafel before but having been inspired by #wwlifestyle92 on Instagram to try a few more meat-free meals, I am so glad I did! It’s a very filling lunch and so delicious too! I trawled through the Internet to find a falafel recipe and then combined a few of them although I am aware that this recipe could probably be out there somewhere:-) It’s ideal for days like today!
This salad would be free on No Count, and free on WW Flex too if you use a calorie-controlled spray instead of olive oil.
Ingredients for the falafel (makes 10 which can serve 2):
- 4 tsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- a 400g tin of chickpeas
- 2 tsp cumin
- 1 tsp mixed herbs
- the zest of a lemon
- an egg, beaten
- Heat the oil and fry the onion for a couple minutes, until soft.
- Add the garlic and cook for another two minutes.
- Drain and rinse the chickpeas and put in a bowl. Use a fork to break them down into smaller pieces (or you can blitz them in a food processor if you’d prefer a smoother falafel).
- Add the onion and garlic and mix it all together.
- Add the cumin, herbs and zest and mix in. Season to taste and then mix in the egg.
- Divide the mixture to make 10 balls and then place on a non-stick, or greaseproof papered, baking tray. Leave in the fridge for half an hour.
- Preheat the oven to 180C.
- Remove from the fridge, spray with Frylight and bake in the oven for about 20 – 25 minutes. Turn a couple of times to ensure they are cooked all the way through.
I roasted butternut squash and cherry tomatoes at the same time as cooking the falafel, with a bit of paprika sprinkled on the butternut squash.
Served with a mixed salad and a tbsp of Aldi lighter than light mayonnaise.
(These can be frozen. Just take them out when you are ready and let them defrost before warming them up in the microwave.)