Sesame Falafel

Fancy a Middle Eastern dish for dinner tonight? This falafel recipe is simple, delicious and contains plenty of nutrients

  • Serves: 3
cal 133
Sesame Falafel
  • 2 medium carrots, roughly chopped
  • 2 spring onions, roughly chopped
  • ½ garlic clove
  • 1 small bunch of coriander and/or parsley
  • 1 tsp gluten-free baking powder
  • 3 tbsp gluten-free flour
  • Pinch of salt and pepper
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 180g canned chickpeas, rinsed
  • a few tbsp sesame seeds, for coating

Nutrition: per serving

  • cal133
  • fat4.3g
  • sat fat 2.3g
  • fibre4g
  • protein4.6g

Ingredients

  • 2 medium carrots, roughly chopped
  • 2 spring onions, roughly chopped
  • ½ garlic clove
  • 1 small bunch of coriander and/or parsley
  • 1 tsp gluten-free baking powder
  • 3 tbsp gluten-free flour
  • Pinch of salt and pepper
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 180g canned chickpeas, rinsed
  • a few tbsp sesame seeds, for coating
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Method
  • Blitz all the ingredients, except the chickpeas, sesame seeds and coconut oil, in a food processor until smooth, then pulse in the chickpeas. If you like the mix smoother, blend the chickpeas fully.
  • Spread the sesame seeds out on a plate. Roll the mixture into 12 ping pong-sized balls and dip one side into the sesame seeds. Don’t be tempted to roll the whole ball in, as that’s double the calories.
  • Heat the oil in a frying pan over a high heat. When hot, turn down the heat to medium-high and fry the falafels for two minutes until the sesame seeds are golden, then flip over and roll around the pan to cook them on all sides. Fry for a further three minutes until golden and crispy. Remove from the pan and add 2 to your Buddha bowl. You can freeze or refrigerate the leftovers for another day.
  • Build a Buddha Bowl: Start with a base layer of greens: Rocket and romaine are great, but any salad leaves will work well.
  • Add a variety of veggies and beans: think grated carrot, edamame, courgette, diced avocado, red cabbage, cucumber, tomatoes, beetroot, sugar snap.
  • Add your complex carbs: such as brown rice, black beans, roast sweet potato, chickpeas, lentils or mung beans.
  • Add your nuts and seeds: you choose which ones, but stick to 25g.
  • Dress with your favourite sauce or dressing: make sure not to use too much oil and pimp up the flavours if you like with smoked paprika, harissa, herbs and a little lemon juice/oil/water combo to make a nice thick dressing.
  • To finish: Place your sesame falafels on top!
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Sesame Falafel

Recipe taken from:

Recipes taken from: HOW TO LOSE WEIGHT WELL: The Complete Diet Plans by Stacie Stewart (Quadrille, £15.00) Photography: Louise Hagger]

Nutrition: per serving

  • cal133
  • fat4.3g
  • sat fat 2.3g
  • fibre4g
  • protein4.6g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.