I bought some spinach falafel last week and delicious as they were, they were quite high in propoints/calories.
So, I decided to set myself the challenge of coming up with something equally delicious but with much lower calculations....and here's the result. In true Slice-of-Slim style, I've taken them a step further buy combining two delicious varieties of falafel together into one vibrant bite.
These spinach, garlic and lemon falafel contain an unexpected surprise in the middle. When you cut or bite into the green outer shell, you're met with a bright pink beetroot and mint falafel inside!
These are surprisingly simple to make and very impressive both visually and on the palate.
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They're also incredibly low fat, working out to 5pp/approx.240kcal for the WHOLE lot. This recipe makes approximately 12 falafel, so you can afford to serve them with this beautiful tahini dipping sauce at 1pp/approx.40kcal per portion.
Please note the tahini sauce is not SimpleStart/Filling & Healthy.
You would need to charge 1pp per portion for the tahini, or alternatively substitute with some grated cucumber to keep it SS/F&H friendly.
Individually, they work out to;
1=0pp/20kcal, 2=1pp/40kcal, 3=1pp/60kcal,
4=2pp/80kcal, 5=2pp/100kcal, 6=3pp/120kcal, 7=3pp/140kcal, 8=4pp/160kcal, 9=4pp/180kcal, 10=5pp/200kcal, 11=5pp/220kcal, 12=5pp/240kcal
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YOU WILL NEED : (Serves 2)
For the Spinach, Garlic & Lemon Falafel;
100g tinned chickpeas, rinsed and drained
200g bag fresh spinach
1 clove garlic
Juice of 1/2 a lemon
1/2 teaspoon, ground coriander
1/2 teaspoon ground cumin
For the Beetroot & Mint Falafel;
100g tinned chickpeas, rinsed and drained
60g cooked beetroot
(approx. 2 small beetroot-I buy mine ready cooked)
1 sprig fresh mint
Juice of 1/2 a lemon
1 clove crushed garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Ground black pepper to taste
For the Tahini Dipping Sauce;
2 teaspoons tahini
2 tablespoons 0% fat Total Greek yoghurt
Lemon juice to taste
Ground black pepper to taste
Water to slacken (approx. 1 tablespoon)
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Spinach, Garlic & Lemon Falafel
Start by making the spinach falafel. Steam or microwave the spinach until wilted right down (approx. 3 minutes). Rinse under cold water then squeeze out as much water as you can. This handful is the whole bag of spinach once cooked! Leave to drain for as long as possible.
While the spinach is draining, weigh out the chickpeas and blitz in a food processor until paste-like. You can do this in one 200g batch, then divide into two, or in two separate 100g batches.
To 100g blitzed chickpeas, add the well-drained spinach, the crushed garlic, lemon juice and seasonings to the food processor. Blitz well, taste and season to your personal taste if necessary.
Once you're happy with the flavour, set to one side and make the beetroot falafel.
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Beetroot Falafel
To 100g blitzed chickpeas, add the beetroot, fresh mint leaves, lemon juice and seasoning. Blitz together until you have a vibrant paste, Season to your personal taste, adding black pepper, more or less lemon, mint etc. I like the beetroot falafel quite peppery.
Place the two mixtures in separate bowls. Cover a baking tray with baking parchment and mist with Frylight oil.
Using a 1/2 tablespoon measure and with clean hands, roll 12 balls of mixture. If you have spare mixture left, just make some extra balls-these can be baked on their own.
Wash and dry your hands before handling the spinach mixture so the colours stay as clean as possible. Take a 1 tablespoon measure for the spinach mixture.
Pop a tablespoonful of spinach mixture into the palm of your hand and flatten in the centre.
Place a ball of beetroot mixture in the centre of the spinach.
Very carefully, shape the spinach to enclose the beetroot. You'll find that the beetroot mixture is quite firm and the spinach quite soft and easy to manipulate.
Once formed, roll to make a perfect sphere shape.
Repeat the process until you have used up all the mixture. This recipe should make 12 falafel.
Any spare mixture can be used to make little individual ones!
Mist with Frylight oil then bake at 200C/400F/Gas6 for 25 minutes until the outside forms a slightly crisp brown shell.
While the falafel are cooking, make the tahini dipping sauce by combining the tahini, yoghurt, lemon juice and water to your desired consistency. Season with black pepper.
To serve, cut in half to reveal the vibrant contrasting centre.
Serve with the tahini dipping sauce for a fabulous starter or nibble with drinks.
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TIP
Try the falafel in a wrap. Spread a warm wrap with the tahini sauce before loading with salad, shredded carrot and falafel.
Roll up tightly then slice diagonally to reveal a sumptuous feast!
(Remember to add the propoints/calories
for the wrap)
(Remember to add the propoints/calories
for the wrap)
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Falafel-tastic!
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