Spicy falafel koftas with roasted veges and hummus
(at time of publication)
- 3 cups cauliflower florets
- 2 carrots, peeled and cut into sticks
- 2 courgetteszucchini, summer squashX, roughly chopped, plus 50g grated courgette
- 1 tablespoon olive oil
- ¼ cup pumpkin seeds
- 4 cups baby spinach leaves
- 400g falafel mix
- ½ teaspoon chilli powder
- spray oil
- 100g plain hummus
- 2 teaspoons water
- fresh coriandercilantroX, to serve (optional)
1 Heat oven to 200°C. Combine cauliflower and carrots with oil and bake for 25 minutes until lightly golden. In final 10 minutes of cooking time, add courgette and sprinkle with pumpkin seeds. Remove from oven and toss through spinach leaves.
2 Using wet hands, combine falafel, chilli powder and grated courgette and shape into tablespoon-sized koftas. Spray a heavy-based pan with oil and cook koftas for 2-3 minutes each side.
3 In a small bowl combine hummus and water.
4 Serve roasted veges, topped with falafel koftas and a dollop of hummus and coriander (if using).
Make it gluten free: Use gluten-free falafel mix and hummus and check chilli powder is gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 12g
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