Sprout Falafel with Crunchy Salad

Name: Sprout Falafel with Crunchy Salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 - 4 serving(s)
Ingredients: 400 g tin chickpeas, drained and rinsed; 1/2 onion, roughly chopped; 2 garlic cloves, crushed; 100 g leftover cooked sprouts; small handful coriander; small handful parsley; 1tsp ground cumin; 1tsp ground coriander; 1tsp mild chilli powder; 2tbsp plain flour; 1tbsp oil; 2tbsp extra virgin olive oil; 1tbsp lemon juice; 1/2tsp Dijon mustard; 1/2tsp runny honey; 1/2 cucumber; 1 red apple, cored and finely sliced; 2 celery sticks, finely sliced; 100g baby spinach; 200g Greek-style yogurt; 2tbsp tahini; juice 1/2 lemon

If you don’t have any leftover sprouts, you could use cooked kale instead.

By Georgie D'Arcy ColesPublished: 21 May 2024

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If you don’t have any leftover sprouts, you could use cooked kale instead.

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Yields:

1 - 4 serving(s)

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

350

Ingredients

FOR THE FALAFEL

400 g tin chickpeas, drained and rinsed
1/2 onion, roughly chopped
2 garlic cloves, crushed
100 g leftover cooked sprouts
small handful coriander
small handful parsley
1tsp ground cumin
1tsp ground coriander
1tsp mild chilli powder
2tbsp plain flour
1tbsp oil

FOR THE SALAD

2tbsp extra virgin olive oil
1tbsp lemon juice
1/2tsp Dijon mustard
1/2tsp runny honey
1/2 cucumber
1 red apple, cored and finely sliced
2 celery sticks, finely sliced
100g baby spinach

FOR THE YOGURT DIP

200g Greek-style yogurt
2tbsp tahini
juice 1/2 lemon

Directions

1. Step 1 Preheat oven to 200°C (180°C fan) mark 6. Line 2 baking sheets with baking parchment.
2. Step 2Roughly pat the chickpeas dry with kitchen paper. In a food processor, pulse the onion, garlic, sprouts and herbs until finely chopped. Add the chickpeas, spices, flour and some seasoning and pulse until combined.
3. Step 3 Tip the mixture into a bowl, then shape into 20 small patties and arrange on the lined sheets. Brush the tops of the falafel with 1⁄2tbsp oil. Cook for 20min, then carefully turn and brush with the remaining 1⁄2tbsp oil. Cook for 20min more, until golden.
4. Step 4 Meanwhile, make the salad. In the base of a large bowl, whisk the oil, lemon juice, mustard, honey and some seasoning to combine. Using a y-shaped vegetable peeler, shave the cucumber into the dressing bowl in ribbons, discarding the seedy core. Add the apple, celery and spinach and gently toss to combine.
5. Step 5For the yogurt dip, in a small bowl mix all the ingredients together with some seasoning. Serve the falafel with thesalad and dip.