Food Friday : Slimming World Syn Free Falafel & Herb yoghurt dip

 

Hello lovelies,

After posting an instagram picture of my home made syn free falafel and dip a little while… I thought I’d share the recipe! Makes around 12 golf ball size patties

Ingredients

1 x can of chickpeas, drained
1 x medium onion
4 x garlic cloves
1 x chicken stock cube
Big handful of mint leaves
Big handful of coriander leaves
Cumin – up to you how much you use
Chilli powder – up to you how much you use
Natural Yoghurt
Lemon juice


Method 

– In a blender, add the chickpeas, onion, garlic, spices, stock cube and half the herbs. Stop at intervals to make sure the contents are well mixed. It should look crumbley but you can easily mould it in to shapes in your hand
– Turn it in to a bowl and leave in the fridge for 30 minutes
– After 30 minutes resting time, roll in to balls or patties and then refrigerate for a couple of hours
– Mix the natural yoghurt with the chopped remaining herbs, salt, chilli and lemon juice to taste
To cook… 

Heat the oven to 180 and bake on a greased tray for 35 minutes or until golden brown
Alternatively, fry each chilled ball lightly in fry light or oil (this will use syns) until deep golden brown

To serve….
Eat alone, with the dip or in stuffed pitta breads. I like to make a more filling packed lunch by having the falafel with mange tout and the yoghurt

Alternative servings…

If you feel like a crunchier coating, you can roll each falafel in uncooked Cous Cous before baking for a super tasty crunch. If your mix is a little wet, this helps bind it.