400g chickpea (rinsed and drained)
1 shallot
2 tablespoon’s of rye/wholemeal or quinoa flour
1/ teaspoon cumin
Olive oil spray
1/4 cup fresh parsley
2 tablespoons of mint
2 tablespoons of low fat natural yoghurt
1 teaspoon of tahini
1 clove garlic


1. Use a stick blender or a small food processor to process the chickpeas until a rough puree forms.
Transfer to a bowl. Season with pepper. Stir in the shallot, flour , parsley and cumin, then use clean
hands to combine until the mixture is moist and smooth

2. Divide the mixture into 6 even portions. Shape each portion into a patty and flatten slightly. Place onthe lined baking tray. Spray slightly with oil. Bake for 15 minutes. Turn the falafel over. Spray with
oil and bake for a further 15 minutes or until golden.

3. Combine the yoghurt, tahini, 2 tbs water and garlic in small bowl. Season with pepper

4. Serve with green salad of spinach and rocket

Serves two

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