Author: nicola.andrews

Baked Falafel & Yoghurt Dip
Muffins

Serves 4
Falafel
2x400g tinned chickpeas, drained
1 clove garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons fresh parsley, chopped
1 teaspoon baking powder
2 tablespoons lemon juice
2 tablespoons plain flour
1 tablespoon olive oil
Yoghurt Dip
100g natural yogurt
2 tablespoons fresh mint, chopped
1/4 cucumber, finely chopped

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Nicola Andrews
21/05/20

Baked Falafel & Yoghurt Dip

Method
Grease a baking tray with oil lightly
Mash the chickpeas with a fork or pulse in a blender
Add the garlic, spices, parsley and season, mix together
Now add baking powder, lemon juice, flour and oil, mix until combined, then using your hands bring the mixture together forming a ball
Divide the mixture into 16 small balls and flatten. Put on a plate, cover and place in fridge for 25 minutes.
Pre heat the oven to 190˚c/375˚f/Gas 5
Whilst they chill make yoghurt dip
Put all the ingredients into a bowl, mix together and chill in the fridge
If you are serving the falafels with flatbreads (please refer to recipe) make now so they can rest before frying off.
Place falafels onto oiled baking tray and bake for 10 minutes, then remove from oven and turn them over, return to oven and bake for a further 10-15 minutes
These can be eaten hot with salad, in a flatbread or even cold.

Easy Flatbreads

Ingredients
makes 4

125g self-raising flour, plus a little extra for dusting
1/4 teaspoon salt
1/4 tablespoon baking powder
125g natural yoghurt

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Nicola Andrews
21/05/20

Method

Sieve the flour, salt and baking powder into a bowl and mix
Stir in the natural yogurt to make a dough, if too wet dust with a little more flour
Tip the dough onto the table and knead for a few minutes to make a soft dough
Cover and leave for 10 minutes
Divide the dough into 4 equal portions
Dust a rolling pin and table with flour, then roll each pieces of dough into side plate size rounds
Stack them between small sheets of greaseproof paper next to the hob ready to cook.
To cook your flatbreads
Put a griddle pan / non stick frying pan on a high heat to get hot.
Once it is really hot, cook each flatbread for a couple of minutes on each side, until slightly puffy and lightly charred. You may need to turn the pan heat down once the pan is really hot
You can freeze any leftovers, to reheat simply defrost thoroughly, wrap in tin foil and place in a hot oven for approximately 10 minutes, then unwrap and cook for a further 3 minutes or lightly
reheat in a non stick frying pan.