Recipes Herbalife ( January 26 , 2022 )

Recipes with Rachel Allen – Middle Eastern Style Falafel

Nutritious and bursting with classic middle eastern flavours, these healthy falafels are made with fresh herbs, spices and protein-rich chickpeas – a great source of vitamins, minerals and fibre. The fresh salad adds a lovely crunchy contrasting texture.Makes 20 approximately (25g/1oz weight) Serves 4 or 5 (depending on how hungry everyone is)






Serves 1INGREDIENTS1/2 onion (approx. 60g/2 1/4oz)1 clove of garlic (peeled)250g (9oz) soaked chickpeas (125g (4 1/2oz) dried)1 green chilli, seeds and all3 springs of parsley, picked1 small bunch of coriander (about 15-20g/1/2 – 3/4oz), leaves and top part of stems only1/2 teaspoon ground cumin1 teaspoon freshly ground cardamom pods1/2 teaspoon salt2 tablespoons plain flour1 teaspoon baking powderRachel has prepared some other exciting recipes exclusively for Herbalife Nutrition. Some of these include: Bulgar Wheat Salad, Homemade Nut Butter, Asian-Spiced Sticky Pork Salad, Carrot Apple and Cucumber Salad, Courgette, Mint and Goat’s Cheese Frittata, Brown Soda Scones with Seeds and Formula 1 Banana Pancakes.


METHODRoughly chop the onion, garlic, chilli and herbs and put them into a food processor, pulse a few times, then add the chickpeas and blitz until everything becomes a thick paste with small, even-sized bits. The best way to check whether it is done is to scoop up a small amount and squeeze it together in your palm – it should hold its shape.Tip the mixture into a large bowl, add the spices, salt, flour and baking powder and mix until combined well. You can shape the falafel mix in a few different ways: Use damp hands and make little balls or torpedo shapes or you can simply drop in spoonfuls of the mixture for free-form falafel. You want to be making them about the size of a walnut, no bigger, so that they cook through and crisp up at the same time.Pop some olive oil in a non-stick frying pan and let it heat up. Carefully place the falafel in the pan – don’t overcrowd the pan and fry until the exterior is browned and crisped (about 2-3 minutes). Remove to a plate covered with a paper towel to absorb the excess oil and repeat the process until you have fried them all.

NUTRITIONAL INFORMATION

Per serving: