This versatile, one-pan dish makes a hearty supper
and can be cooled and served as a packed lunch, too.
1 Preheat the oven to 220°C/fan 200°C/Gas 7. Line a baking tray with non-stick baking paper.
2 Place the chickpeas, almonds, flour, garlic, fresh coriander, cumin, lemon zest, egg yolk, salt and lots of ground black pepper in a food processor. Blitz on the pulse setting to a thick, slightly textured purée. Form the mixture into 12 balls and flatten slightly.
3 To make the vegetables, mix the harissa paste with the olive oil in a large bowl and add the onion, peppers and courgette. Toss well together. Season with sea salt and lots of freshly ground black pepper then scatter over the baking tray. Nestle the falafel amongst the vegetables, drizzle them with the oil and bake for 15 minutes.
4 Remove from the oven, turn the vegetables and falafel over and return for a further 5 minutes, or until the vegetables are tender and lightly browned.
5 Mix the yoghurt with around 1 tablespoon cold water to loosen, stir in some finely chopped fresh coriander, then drizzle over the vegetables. Serve with lemon wedges for squeezing.
COOK'S TIPS
* Each falafel contain 66cals and the vegetables
cooked separately contain 92cals per serving.
* Use gram flour or gluten-free buckwheat instead
of wholemeal flour for a gluten-free alternative.
* For extra protein on meat-free days, scatter
25g flaked almonds over the falafel and vegetables
for the last 5 minutes of the cooking time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 365 | ||
Calories from Fat: 102 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 233.5mg | 72 % | |
Sodium 460.8mg | 16 % | |
Potassium 768.2mg | 20 % | |
Total Carbohydrate 52.7g | 16 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 42.4g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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