Mini no-fry falafels
If you have never tried falafels, give these delicious mini ones a try. They are great to make ahead of time and take to work as a packed lunch. They are quite filling, so remember to listen to your body and let it tell you when it’s had enough!
(Serves 4)
Ingredients:
2 x 400g cans chickpeas, drained and rinsed2 garlic cloves, peeled and crushed1 tsp ground cumin1 tsp ground coriander1 green chilli, deseeded and finely chopped2 tbsp chopped fresh coriander1 small egg, lightly beaten2 tbsp plain flourSea salt and freshly ground black pepper, to taste4 wholemeal pitta breads, to serve
For the salad:
100g red cabbage, finely shredded1 carrot, peeled and coarsely grated1/2 cucumber, peeled and cut into fine matchsticks1 small red onion, peeled and thinly sliced
For the dressing:
2 tbsp low-fat Greek yogurt1 tsp dried mint
Method:
Put the chickpeas in a blender or the bowl of a food-processor and process until smooth. Add the garlic, cumin and ground coriander and process again until well combined. Add the chilli, fresh coriander, egg and 1 tablespoon of the flour and process again briefly. Season to taste. Transfer to a bowl, cover and chill for about 30 minutes to firm up the mixture.
Meanwhile, prepare the salad. Combine the cabbage, carrot, cucumber and onion in a bowl.
Preheat the oven to 200C/gas mark 6 and line a baking tray with parchment paper
Dust your hands with the remaining flour and shape the chilled chickpea mixture into eight patties
Place the falafel patties on the lined tray and bake for 10–15 minutes, until heated through and golden brown
Meanwhile, warm the pitta breads in a toaster or under the grill, and whisk the dressing ingredients together. Cut a slit lengthways in the side of each warmed pitta bread to form a pocket. Fill each pitta pocket with two of the falafel balls, sliced, a little salad, and a drizzle of the dressing.
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield