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Cumin scented falafels

Cumin scented falafels

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 60 mins

Middle Eastern spices add fragrant warmth to these savoury bite-sized falafels.

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Nutritional Info(100g) 
  • Ginger 
  • Cumin 
  • Chilli powder 
  • Coriander 
  • Fresh coriander 
  • Egg 
  • Onion 
  • Carrot 
  • Chickpeas 
  • Garlic  
  • Paprika  
  • Yogurt 

Cumin scented falafels

Ingredients

  • 2cm piece root ginger, peeled and finely grated
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 3 tbsp very finely chopped fresh coriander
  • 1 small egg
  • Salt
  • Low calorie cooking spray
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and coarsely grated
  • 2x 400g cans chickpeas, drained and rinsed
  • 2 garlic cloves, peeled and finely chopped
  • Paprika and fat-free natural yogurt, to serve (optional)
     

    Method

    1. Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
    2. Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.
    3. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.


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