Falafel Salad with lean garlic sauce

So tasty that you would almost forget how healthy this dish is. And yet it is! With plant-based protein from the chickpeas and the low-fat garlic sauce, this dish fits perfectly into any diet. Fajah's tip? Also lovely for the kids.

What do you need?

For two people:

• 200 g chickpeas (tinned, drained weight)
• 50 g walnuts
• 1 tsp baking powder
• 1 tbsp ground turmeric
• 1 tsp onion powder
• 1 tsp sea salt
• 2 tbsp sesame seeds
• 100 g mixed lettuce of your choice
• 200 g cherry tomatoes
• 1/2 red bell pepper
• 1/2 spring onion

Dressing:

• 100 g low-fat yoghurt
• 2 cloves of garlic
• 20 g fresh chives, finely chopped
• 20 g fresh parsley, finely chopped
• Pepper and salt

Preparation

1. Preheat the oven to 200 °C;
2. Blend the chickpeas with the walnuts, baking powder, turmeric, onion powder and salt in a food processor into a coarse, firm mixture. Roll 8 balls from the dough and roll them through the sesame seeds;
3. Bake the falafel golden brown in the oven in about 15 minutes on a baking tray lined with baking paper;
4. Meanwhile make the garlic sauce. Press the garlic over the yoghurt. Mix the chives and parsley through the garlic yoghurt and season with pepper and salt;
5. Divide the lettuce over 2 plates. Cut the cherry tomatoes into quarters. Remove the seeds and pith from the bell pepper and cut it into strips. Cut the spring onion into rings and divide the vegetables over the lettuce;
6. Divide the falafel balls over the salad and serve with the garlic sauce.

Nutritional values