Falafel pockets with cucumber and tomato

falafel-pockets-cucumber-tomato
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 40 m
  • Ready in: 50 m
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Chickpeas give this low-fat, diabetes-friendly vegetarian meal a protein boost.

Credit by: KingOfChef

Ingredients

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Nutrients

1451 kj ENERGY
4g FAT TOTAL
1g SATURATED FAT
12g FIBRE
15g PROTEIN
560.77mg SODIUM
6g CARBS (SUGAR)
55g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 190°C. Line a large baking tray with non-stick baking paper.

  • Step 2

    Heat a frying pan over medium heat. Spray with olive oil spray. Add onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the coriander and cumin and cook, stirring, for 1 minute or until aromatic. Set aside to cool slightly.

  • Step 3

    Place the onion mixture, chickpeas and 1/4 cup of coriander in the bowl of a food processor and process until well combined and the mixture just comes together. Transfer to a bowl. Add flour. Use your hands to mix until combined.

  • Step 4

    Divide mixture into 24 equal portions. Shape each portion into a 1cm-thick patty. Transfer to the lined tray. Spray with olive oil spray. Bake in oven, turning once, for 25-30 minutes or until golden.

  • Step 5

    Meanwhile, combine tomato, cucumber and remaining coriander in a bowl.

  • Step 6

    To assemble, open the bread to form pockets. Fill with patties and tomato mixture. Drizzle over yoghurt to serve.

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