🌱Vegan Low Cal Falafel🌱
These are only 14cal per ball! 6 makes a good portion and comes in at 84cal. Per weight they’re about a third of the calories of meatballs
Most falafel recipes include oil/flour/breadcrumbs/deep frying but this is a modifed recipe I’ve been experimenting with for a while
I make loads one go and freeze them, then cook from frozen in the oven/air fryer. This recipe makes 50-60.
🌱Ingredients🌱
2 cans of chickpeas in water (drained weight 480g) - 614cal
200g peas - 138cal
Lemon (zest and juice) - 11cal
6 garlic cloves - 12cal
30g fresh mint - 21cal
15g fresh parsley - 10cal
Red chilli - 6 cal
Salt, pepper, for seasoning
OPTIONAL: 4 tablespoons of a flour of your choice. Without the flour the falafels have a much more crumbly texture, but I usually leave it out because it saves calories
🌱Method🌱
Drain and rinse the chickpeas. Using a blender or potato masher, mash together the peas and the chickpeas. I get them fairly smooth but with some texture still
Chops up the herbs, garlic, and chilli finely. Add all the ingredients and mix it together.
The mixture should be firm and sticky, if it’s too dry then add some water. Use your hands to form the falafel into balls. I count how many I make and work out how many calories are in each.
Bake from frozen for 10-12 mins.
I usually use them in salad bowls, in wraps, as a meat substitute in family dinners, or as a snack with low cal Greek yoghurt. They’re really nice!
🌱🌱🌱
