FALAFEL RECIPE
Servings
4
Active time
15 minutes
Ingredients
1.5 cups chickpeas (or 1 tin, drained and rinsed)
2 shallots, diced
3 cloves garlic, smashed
1 cup moringa (or fresh green herbs of choice: parsley, coriander, etc.), stems removed and roughly chopped
1 tbsp cumin1 tsp lemon juice
1 tbsp water
1 tbsp buckwheat flour
½ tsp onion powder
Salt and pepper, to taste
Instructions
Preheat a pan in the oven to 200°C.
Place chickpeas in a food processor.
Blend until a rough powder forms.
Add shallots, garlic, and greens.
Pulse until combined and greens are finely chopped.
Add remaining ingredients and process until smooth.
Stop to stir the sides as needed.
Using your hands, form the batter in 2 tbsp portions and shape into a small patty.
Repeat until the batter is used up (about 8 patties).
Remove the hot pan from the oven, drizzle with 1 tbsp olive oil.
Place patties on the pan and bake for 25-30 minutes, flipping carefully halfway through.
They are done once dark and golden on each side.
Nutrition Information (per 2 pieces or 100g)
170 calories, 5g fat, 24g carb, 6g fibre, 7g protein.
HUMMUS RECIPE
Servings
6
Active time
10 minutes
Ingredients
1 cup chickpeas (cooked)
2 cloves garlic
2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp cumin
Salt and pepper, to taste
Instructions
Place chickpeas and garlic in a food processor with 1 tbsp water.
Blend until smooth and garlic is finely minced.
Add tahini, lemon juice, olive oil, cumin, salt, and pepper.
Process until creamy and smooth.
Add olive oil, lemon juice, salt, and pepper to suit your taste preference.
Nutrition Information (per 3 tbsp, or 45g)
170 calories, 7g fat, 23g carb, 4g fibre, 8g protein.
TZATZIKI DIP RECIPE
Servings
6
Active time
5 minutes
Ingredients
1 cup (230g) plain Greek yoghurt
¾ medium cucumber, peeled, deseeded, and finely diced4 cloves garlic, crushed and minced
1.5 tbsp olive oil
1.5 tsp lemon juice
1.5 tbsp chopped mint or dill
½ tsp salt Pepper, to taste
Instructions
Combine all ingredients in a bowl. Stir to combine.
Nutrition Information (per ¼ cup, or 70g)
75 calories, 5g fat, 3g carb, 0g fibre, 4g protein.