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.
50g Natural greek yoghurt
1 handful Baby spinach
1 Baby fennel
3 sprigs Parlsey
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.
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.
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.
Serve salad onto plates. Top with falafel then finish with yoghurt sauce.
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