Falafel salad with tzatziki dressing
Calorie controlled cooking spray
1 small, finely chopped
2 clove(s), crushed
2 can(s), large, drained, (400g), drained
6 teaspoon(s), chopped
2 teaspoon(s), level
1 teaspoon(s), level
¼ teaspoon(s), level
Plain White Flour
2 tablespoon(s), level, plainSalad:
1 individual, Romaine, sliced into quarters
4 medium, sliced into wedges
1 medium, deseeded and sliced into stripsDressing:
Fat Free Natural Yogurt
¼ extra large, finely chopped
2 tablespoon(s), chopped
- Spray a non-stick frying pan with low fat cooking spray. Cook the onion and garlic for 3-4 minutes over a low heat, until soft. Put them into a food processor with the chickpeas, parsley, coriander, cumin seeds, salt and flour and blend for 15-20 seconds to form a smooth, thick paste. (You could also use a hand-held stick blender). Form into 16 rounds, about the size of ping-pong balls. Chill for 10 minutes.
- Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Mist a baking sheet with low fat cooking spray. Arrange the falafel balls on the baking sheet and bake for 15-20 minutes.
- Arrange the lettuce, tomatoes and pepper strips on 4 serving plates. Make the dressing by mixing together the yogurt, cucumber and mint. Season. Serve the salads topped with the warm falafel, drizzled with the dressing.