StaceyUK
Gold Member
I made these today and they were really nice! My only complaint was that I would add more salt next time (but I did use that reduced sodium salt so it might have made a difference and I didn't measure it!) and maybe a bit of chilli as they were a little bland for my liking - although still tasty! Great recipe to add your own variations.
Makes 12 falafel (mine made about 15)
Syns per falafel: 0.5 (excl sauce)
Sauce yields 5 tbsp - 0.5 syn/tbsp
¾ c water
¼ c bulgur
3 c chickpeas
½ c fresh coriander
½ c spring onions
1/3 c water
2 tbsp self raising flour (7 syns)
1 tbsp cumin
¾ tsp salt
¼ – ½ tsp cayenne
3 garlic cloves
Sauce (optional):
1/2 c low fat natural yogurt
1/2 tbsp tahini (2 syns)
1/2 tbsp lemon juice
1. Preheat oven to 220.
2. Boil ¾ c water. Add the bulgur, remove and let stand for 30 mins then drain.
3. Blitz the remaining ingredients in a food processor. Stir in the bulgur. Divide into 12-15 portions and bake for 10 mins on each side. (I turned the grill on and did an extra 2 mins on each sound to brown)
4. For the sauce, mix together all ingredients and drizzle over the falafel.
Makes 12 falafel (mine made about 15)
Syns per falafel: 0.5 (excl sauce)
Sauce yields 5 tbsp - 0.5 syn/tbsp
¾ c water
¼ c bulgur
3 c chickpeas
½ c fresh coriander
½ c spring onions
1/3 c water
2 tbsp self raising flour (7 syns)
1 tbsp cumin
¾ tsp salt
¼ – ½ tsp cayenne
3 garlic cloves
Sauce (optional):
1/2 c low fat natural yogurt
1/2 tbsp tahini (2 syns)
1/2 tbsp lemon juice
1. Preheat oven to 220.
2. Boil ¾ c water. Add the bulgur, remove and let stand for 30 mins then drain.
3. Blitz the remaining ingredients in a food processor. Stir in the bulgur. Divide into 12-15 portions and bake for 10 mins on each side. (I turned the grill on and did an extra 2 mins on each sound to brown)
4. For the sauce, mix together all ingredients and drizzle over the falafel.
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