26 GH SPECIAL RECIPE EDITION 2020
Preparation Time 20 minutes Total Time
35 minutes, plus soaking Serves 4280g falafel mix (try Orgran Falafel Mix,
available at Faithful to Nature)
½ cup olive oil
1 large egg, beaten
½ small red onion, thinly sliced
1 cup packed fresh coriander leaves
1 cup packed fresh parsley leaves
3 tbsp lemon juice
2 tbsp red-wine vinegar
1 cucumber, sliced
300g mixed cherry tomatoes, cut into
halves
85g feta cheese, cut into small cubes
dill leaves, to garnish- In a large bowl, to falafel mix, add
¼ cup olive oil and egg along with water
according to instructions on label, stirring
to combine. Let it stand for 15 minutes.
Meanwhile, soak onion in cold water. - Preheat waffle maker. In a food
processor, pulse coriander, parsley, lemon
juice, red-wine vinegar and ½ tsp pepper
until finely chopped, scraping down side
of bowl occasionally. With machine
running, add remaining oil. Transfer half
of vinaigrette to large bowl along with
cucumber, tomatoes and feta. Toss to
combine; set aside. Reserve remaining
vinaigrette. - Spray waffle maker with nonstick
cooking spray. Add a heaped tablespoon
of falafel mix to waffle maker, repeating
to form 4 small mounds. Close waffle
maker, pressing top down gently. Cook for
3 to 5 minutes or until deep golden brown
and crisp. Repeat with remaining falafel
mix. Drain onion and add to salad. Serve
falafel with salad; drizzle with reserved
vinaigrette.
EACH SERVING About 2 510kJ, 21g protein,
38g fat (7g saturated), 51g carbohydrate,
15g fibre, 980mg sodium.
FALAFEL
26 GH SPECIAL RECIPE EDITION 2020
Preparation Time 20 minutes Total Time
35 minutes, plus soaking Serves 4
280g falafel mix (try Orgran Falafel Mix,
available at Faithful to Nature)
½ cup olive oil
1 large egg, beaten
½ small red onion, thinly sliced
1 cup packed fresh coriander leaves
1 cup packed fresh parsley leaves
3 tbsp lemon juice
2 tbsp red-wine vinegar
1 cucumber, sliced
300g mixed cherry tomatoes, cut into
halves
85g feta cheese, cut into small cubes
dill leaves, to garnish
- In a large bowl, to falafel mix, add
¼ cup olive oil and egg along with water
according to instructions on label, stirring
to combine. Let it stand for 15 minutes.
Meanwhile, soak onion in cold water. - Preheat waffle maker. In a food
processor, pulse coriander, parsley, lemon
juice, red-wine vinegar and ½ tsp pepper
until finely chopped, scraping down side
of bowl occasionally. With machine
running, add remaining oil. Transfer half
of vinaigrette to large bowl along with
cucumber, tomatoes and feta. Toss to
combine; set aside. Reserve remaining
vinaigrette. - Spray waffle maker with nonstick
cooking spray. Add a heaped tablespoon
of falafel mix to waffle maker, repeating
to form 4 small mounds. Close waffle
maker, pressing top down gently. Cook for
3 to 5 minutes or until deep golden brown
and crisp. Repeat with remaining falafel
mix. Drain onion and add to salad. Serve
falafel with salad; drizzle with reserved
vinaigrette.
EACH SERVING About 2 510kJ, 21g protein,
38g fat (7g saturated), 51g carbohydrate,
15g fibre, 980mg sodium.
FALAFEL