Falafel Salad with lean garlic sauce

So delicious that you almost forget how healthy this dish is. Yet, it is! With plant-based proteins from chickpeas and the lean garlic sauce, this dish fits perfectly into any diet. Fajah's tip? Also delightful for the kids.

What do you need?

• 200 g chickpeas (canned, 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 salad of your choice
• 200 g cherry tomatoes
• 1/2 red bell pepper
• 1/2 spring onion

Dressing:

• 100 g low-fat yogurt
• 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. Puree the chickpeas with the walnuts, baking powder, turmeric, onion powder, and salt in a food processor until a coarse, firm mixture. Roll 8 balls from the dough and roll them in sesame seeds;
3. Bake the falafel on a parchment-lined baking sheet in the oven for about 15 minutes until golden brown;
4. Meanwhile, prepare the garlic sauce. Squeeze the garlic into the yogurt. Mix the chives and parsley into the garlic yogurt and season with pepper and salt;
5. Divide the salad over 2 plates. Cut the cherry tomatoes into quarters. Remove the seeds and membranes from the bell pepper and cut it into strips. Slice the spring onion into rings and distribute the vegetables over the salad;
6. Divide the falafel balls over the salad and serve with the garlic sauce.

Nutritional Values