falafel Click image to enlarge
Course: Main
Dish: Vegetarian
Serves:
Nutritional information per serving:

Falafel - nutritional information
Nutrient Per serving (one falafel)
Energy 323kJ
  77kcal
Fat 3.3g
   of which saturates 0.4g
Carbohydrate 8.2g
  of which sugars 1.1g
Fibre 2.2g
Protein 2.6g
Salt 0.1g
                   5-A-DAY PORTIONS Two falafels count as 1 of your 5-A-DAY target of fruit and vegetable portions.   Hummus - nutritional information

Nutrient Per serving
Energy 436kJ
  105kcal
Fat 7.4g
   of which saturates 1.0g
Carbohydrate 4.1g
  of which sugars 0.8g
Fibre 2.7g
Protein 4.2g
Salt 0.5g
                   5-A-DAY PORTIONS One serving of this recipe counts as 0 of your 5-A-DAY target of fruit and vegetable portions.  

 


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Homemade falafel and hummus

This month’s guest recipe comes from Kaylea at ‘Will Flirt For Food’, a Nottingham based food blog.

This recipe for homemade falafel makes 3 normal sized burgers or 10 small balls to use in salads or pitta breads. Try combining it with Kaylea’s hummus recipe too for an even more delicious lunch or dinner.

For more recipes and restaurant reviews you can visit Kaylea’s website here. You can also follow Kaylea on TwitterFacebook and Instagram.

Ingredients:
Falafel 
  • 400g tin of chickpeas (about 230g drained and rinsed)
  • 2 cloves of garlic
  • Handful of fresh coriander
  • Handful of fresh parsley
  • 2 tbsp flour
  • 1 tbsp chilli powder (I go for mild but feel free to spice it up!)
  • 1 red onion - chopped
  • 1 tbsp ground cumin
Hummus 
  • 200g drained and rinsed tinned chickpeas
  • 1 red bell pepper
  • 1 tsp ground cumin
  • 2-3 tbsp water
  • 1 tsp salt
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 2 cloves garlic
Method:
Falafel (10 balls)
  1. Drain and rinse the chickpeas, then pat dry with paper towel.
  2. Place all ingredients into a food processor. Wizz until smooth and former into a burger/ball shape depending on your preferred size.
  3. Heat a little olive oil in a frying pan and fry for 3 minutes on each side.
  4. Place on a lightly grilled flatbread or in a pitta with some lettuce, pomegranate seeds and homemade hummus and enjoy!
Hummus (serves 10)
  1. Drain and rinse the chickpeas, then pat dry with paper towel.
  2. Place in a food processor with lemon juice, water, cumin, garlic, tahini and salt. Wizz until it makes a thick paste.
  3. Empty into a dish and top with sesame seeds.
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