Liam Johnson is one of our amazing vegan students studying Nutritional Sciences. Here he brings you his homemade falafel in wholemeal pittas.
- 2 sweet potatoes (baked and mashed)
- 1 tin of chickpeas (drained)
- 1 large onion (finely diced)
- 2 garlic cloves (minced)
- 2 tsp of fresh coriander
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 2 tbsp of lemon juice
- 1/2 tsp of salt
- 1 tsp of olive oil
- Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
- Microwave the sweet potatoes whole for around 8 – 10 minutes until tender. Leave to cool and then get them peeled.
- Heat the oil in a frying pan over a medium heat. Add the onions and cook for around 10 minutes or until they have softened. Remove from the heat and leave to cool.
- Put the chickpeas, garlic, onions, sweet potato, cumin, ground and fresh coriander, lemon juice and flour into a bowl and season with salt. Now it’s time to mash it until it’s smooth! Mash, mash, mash away!
- Once ready, it’s time to get your hands in. Grab a small amount and roll in between your hands making delicious golf ball sized falafel bites!
- Put the falafel bites on an oiled baking tray to make sure they don’t stick.
- Place the baking tray on the middle shelf of the oven and bake for 15 minutes. Flip them over and bake for a further 15 minutes until golden brown all over!
Mint Soya Yoghurt Sauce
- 4 tbsp of soya yoghurt (unsweetened)
- 1 cup of fresh mint (chopped)
- 1 cup of parsley (chopped)
- 1 tbsp lemon juice
- Chop one cup of of fresh mint and one cup of fresh parsley.
- Add 4 tablespoons of unsweetened soya yoghurt to a bowl and add the fresh herbs and one tablespoon of lemon juice.
- Mix all the ingredients together.
Time to put it together!
- Get yourself a wholemeal pitta bread (you can always make your own!) and lightly bake it.
- Open up the pitta and add your delicious falafel bites. Top with spinach and then drizzle your homemade sauce on top.
- Serve and enjoy! 🙂