Low-carb Falafel With Roasted Veg
These homemade falafel are full of flavor and texture, featuring a crispy exterior with a soft and flavorful center. Paired with roasted vegetables seasoned with smoked paprika and a refreshing cucumber yogurt dip, this recipe offers a delightful blend of Middle Eastern-inspired tastes. The falafel balls are baked to perfection while the vegetables roast to a tender perfection, making this dish a delicious and satisfying meal. Serve with a squeeze of lemon for a bright finish.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz frozen soy beans, defrosted
- 1 small red onion
- 2 garlic
- ½ small bunch coriander
- 1-2 tsp ras-el-hanout
- 1 free-range egg
- 2 tbsp toasted sesame seeds
- 2 tbsp dry breadcrumbs
- and freshly ground sea saltblack pepper
- cooking spray olive oil
- 1 red pepper
- 1 yellow pepper
- 2 courgettes
- 1 aubergine
- 1 tsp sweet smoked paprika
- 1-2 tsp sherry vinegar
- ½ small bunch coriander
- ⅓ cucumber
- 1 small garlic
- 100g/3½oz fat-free Greek yoghurt
- 1 lemon
- small handful mint
Instructions
- Preheat the oven to 200C/400F/Gas 6. Pat the soy beans dry with kitchen paper to remove as much excess moisture as possible. Put the beans into a food processor and blend to a rough paste. Tip into a bowl, combine with the remaining falafel ingredients (except the olive oil) and season, to taste.
- Shape the mixture into golf ball-sized balls and place on a baking tray. Spray with a little oil and then bake for 15-20 minutes, or until golden-brown.
- For the vegetables, put the vegetables onto a baking tray. Spray with a little olive oil, and sprinkle over the smoked paprika. Season with salt and pepper and cook alongside the falafel in the preheated oven for 20 minutes.
- Meanwhile make the dip. Combine the cucumber with the garlic, yoghurt, lemon and mint and season to taste.
- Once the vegetables are tender and the falafel golden-brown and crisp on the outside, remove from the oven. Season the roasted vegetables with a drizzle of sherry vinegar and mix in the coriander. Serve with the yoghurt dip and a wedge of lemon on the side.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4-6
Nutrition
- Calories: 363kcal
- Carbohydrate Content: 30g
- Fat Content: 15.5g
- Fiber Content: 11g
- Protein Content: 25.5g
- Saturated Fat Content: 1.5g
- Sugar Content: 10g
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