Falafel Flatbread

Middle Eastern Promise…

You will not be disappointed, the falafel are bursting with both flavour & fragrance. The chickpeas are packed with protein & served with shredded iceberg, grated carrot & a Greek yoghurt dressing they make a substantial tasty meal.

Ingredients & Costing…
Falafel (16 portions)
Tinned Chickpeas 400gm x 2	1.18
Spanish Onion x 1 (finely grated)	0.33
Ground Coriander 1 tsp (heaped)	0.05
Ground Cumin 1 tsp (heaped)	0.05
Chilli Powder or Crushed Chilli Flakes ½ tsp	0.05
Fat Clove of Garlic Crushed	0.05
Black Pepper 2gm	0.05
Sea Salt 2gm	0.05
Wholemeal Flour to Coat	0.10
Olive Oil to Shallow Fry	0.30
Garnish
Pack of Flatbreads	0.99
Iceberg Lettuce Shredded	0.22
Grated Carrot	0.05
Finely Sliced Red Onion	0.05
Greek Natural Yoghurt 100gm	0.20
Sweet Chilli Dressing	0.05
4 Main Meal Servings	€3.77

It Couldn’t be easier…

æ      Place all the ingredients for the falafel in a food processor & blend until well combined or if like me you have a phobia about using food processor’s and you would like to have arms like Madonna!! - you can mash the chickpeas with a fork before adding the rest of the ingredients. The mixture should be firm & dry…

æ      Shape into smallish slightly flattened balls & toss in wholemeal flour

æ      Shallow fry on each side in olive oil until golden brown

æ      Meanwhile grate the carrot & finely slice the iceberg lettuce & red onion

æ      Flame the flatbread on both sides until warm through

æ      Serve the falafel on a bed of iceberg, grated carrot & red onion, topped with a generous dollop of Greek natural yoghurt & drizzle of sweet chilli sauce

Healthy Tip…

Add a sprinkle of Alfalfa Sprouts to make a super healthy snack…

Stay tuned over the coming weeks to see day by day updates on how to sprout your own beans JJJ