Falafels with Garlic Kefir Sauce
Vegetarian
Nut Free
INGREDIENTS
Falafels
- 250g tinned chickpeas, drained and rinsed
- ½ lemon, juiced
- 1 small handful fresh parsley, roughly chopped
- 1 garlic clove, crushed
- ½ tsp ground cumin
- ½ tbsp ground coriander
- 2 tbsp wholemeal flour
- Salt and pepper, to taste
- 1 tbsp olive oil
Kefir Dipping Sauce
- 100g Table of Plenty Natural Kefir
- ½ garlic clove, crushed
- Lemon juice, to taste
- Pinch of paprika
- Salt and pepper, to taste
MEthod
- Place the chickpeas, lemon juice, parsley, garlic, cumin, coriander, flour, salt and pepper in a food processor. Blend until well combined. Transfer the falafel mixture into a large bowl. Shape the mixture into 6 falafel balls and flatten slightly between your hands. Cover and refrigerate for 30 minutes.
- Meanwhile, place the kefir, garlic, lemon juice, paprika, salt and pepper in a small bowl and mix well to combine. Cover and place in the refrigerator until ready to use.
- Heat the oil in a large non-stick fry pan over medium heat. Cook the falafels for 4-5 minutes each side or until cooked through and golden in colour.
- Serve the falafel balls with the kefir dip, a fresh green salad and some pita bread.
PRODUCTS IN THIS RECIPE
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