Sandra Partington lpart@xxxxxxxxxxx
The dressing in this recipe contains 99% fat free natural yoghurt and is =
therefore non vegan, but the recipe can easily be made vegan by =
replacing the natural yoghurt with a low fat soy yoghurt.
sereves 4 465 kilojules (111 calories), 1 grams of fat=20
300 gram can of chick peas, drained
12 baby spinach leaves*
half a cup of fresh parsley
1 clove of garlic
1 tsp ground cumin
2 tsp water
salt and peper to taste
salad leaves to serve (mix of lettuce leaves and baby spinach)
1 cup of 99% fat free natural yoghurt (or soy yoghurt)
2 tsp finely chopped fresh mint
1 tsp finely grated lemon rind
1. blend or process chickpeas, baby spinch leaves, parsley, garlic, =
cumin and water until finely chopped. Season with salt and pepper.
2. press tablespoons of mixture into round balls. Prepare a flat oven =
tray with non stick baking paper. Place a single layer of balls on tray. =
bake in a moderately hot oven, (190 degrees C), for about 10 minutes, or =
untill lightly browned.
3. Yoghurt sauce. Combine all ingredients, mix well.
4. Serve Falafels over salad leaves drizzled with yoghurt sauce.
*This recipe is equally nice with baby silverbeat leaves.