Free Healthy Recipe - Falafel with Green Tahini Sauce & Veggie Pancha Phora

Dairy free, Gluten free, Low GI, Wheat Free

Making felafel is rewarding but extremely time consuming. In the frozen section of the supermarket you can buy felafel that are very tasty and a great standby when you haven't had time to buy anything fresh. Served with green tahini and this vegetable pancha phora the combination is knockout.

¼ pumpkin cut into chunks
2/3 cup tahini
2 tbsp lemon juice
¼ cup water
1 clove garlic
½ tsp paprika
1 pinch sea salt
1/3 cup coriander
2 tbsp coconut oil
1½ tsp mustard seeds
1½ tsp nigella seeds
1 tsp cumin
½ tsp fenugreek
½ tsp fennel seeds
1 bunch silverbeet, stalks trimmed and leaves cut into small pieces
12 falafel

Pre heat the oven to 160 degrees Celsius.

Steam the pumpkin for 15 minutes until cooked then set aside to stay warm.
Heat In a food processor or blender combine the tahini, lemon juice, water, garlic, paprika and seasoning until smooth. Set aside.
Heat 1 tbsp coconut oil and fry the felafel for a couple of minutes each side. Transfer to a baking tray and place in the oven for 12 minutes.
While the felafel are in the oven heat the remaining coconut oil and add the spices to saute for 3 - 4 minutes. Bring a pan of salted water to the boil and add the silverbeet to cook for 2 minutes.
Drain thoroughly. Toss the pumpkin and silverbeet through the spices.
Serve with felafel and green tahini sauce.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 35 mins
Ready in: 40 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 2122 kj
Calories 507 kcal
Fat 38.9 g
Saturated Fat 10.8 g
Total Carbohydrate 19.1 g
Total Protein 16.4 g
Fibre 12.7 g

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