Falafel salad with tzatziki dressing
1
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Make easy baked falafel, then serve with salad and a minted yogurt dressing for a tasty light meal.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Chickpeas, cooked
2 can(s), large, drained, (400g), drained
Parsley, fresh
6 teaspoon(s), chopped
Coriander, Dried
2 teaspoon(s), level
Cumin seeds
1 teaspoon(s), level
Chilli Powder
¼ teaspoon(s), level
Salt
½ teaspoon(s)
Plain White Flour
2 tablespoon(s), level, plainSalad:
Lettuce
1 individual, Romaine, sliced into quarters
Tomato
4 medium, sliced into wedges
Yellow pepper
1 medium, deseeded and sliced into stripsDressing:
Fat Free Natural Yogurt
200 g
Cucumber
¼ individual, extra large, finely chopped
Mint, Fresh
2 tablespoon(s), chopped
Instructions
1
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.
2
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.
3
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.
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