FALAFEL BALLS WITH CHICKPEA & BABY FENNEL SALAD

Make your own falafel balls and serve with a delicious chickpea and baby fennel salad for a fabulous vegetarian meal. Top with the and a dollop of yoghurt and a squeeze of lemon.

30 Minutes. A plate of vegetarian goodness not to miss.

Serves 2

Ingredients

1 cup Falafel mix
50g Natural greek yoghurt
1 handful Baby spinach
1 Baby fennel
1 Cucumber
3 sprigs Parlsey
1 Lemon
1 Tin chickpeas

Preheat oven & prepare falafel
Preheat the oven to 220°C on fan bake. Prepare 1 cup of falafel mix according to packet instructions.

Prepare salad
Thinly slice cucumber. Roughly chop parsley. Rinse and drain chickpeas. Remove fine fennel fronds and finely chop. Cut fennel bulb in half and thinly slice. Use a mandolin if you have one. Combine in a bowl with baby spinach.

Cook falafel
Line a bake tray. Use a tablespoon to make 5 falafel per person, place immediately onto the lined tray. They will be quite wet in consistency. Spray or drizzle with olive oil. Place in oven on middle rack for 15 minutes until golden. Remove and set aside.

Make yoghurt sauce & dress salad
Combine yoghurt with juice of HALF the lemon, salt and pepper. Set aside. Dress salad with juice of the remaining lemon, a drizzle of olive oil, salt and pepper. Set aside.

To serve
Serve salad onto plates. Top with falafel then finish with yoghurt sauce.


ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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January 09, 2018 by Timothy Ryder
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