I made up this recipe as something unique for my Renew Reset Recharge® programme and wanted to make a falafel from something other than just chickpeas. These falafels can be adapted for people who find beans and chickpeas hard to digest, simply change the chickpea flour to a gluten-free flour.

 

For Renew Reset Recharge® you can enjoy the dressing as well as some extra avocado instead of adding extra carbs at your meal even, if you are still wanting to lose weight. If you are following Renew Reset Recharge® as a lifestyle programme or way of life, then add in the beetroot hummus too. You can also add some healthy carbs– these falafels are also great in a wrap!  I worked this out as an average amount of beans being 135g per person (including the beans themselves and the chickpea flour). This would go up to around 165g if you add in the hummus.

Ingredients, serves 4

Falafels

400g edamame beans, frozen
1 bunch of spring onions, finely sliced
3 cloves garlic, crushed
1½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili flakes
30g fresh coriander, roughly chopped
70g chickpea flour

 Dressing

150g Greek or full fat yogurt
2 tablespoons tahini
juice of 1 lemon or 3 tablespoons lemon juice

Salad – 250g salad vegetables per portion, choose from:

• watercress, rocket and salad leaves
• cucumber, diced
• radishes, finely sliced
• spring onions
• red cabbage, finely sliced

Optional:
1 tablespoon black sesame seeds, pumpkin seeds or 1 sprinkling of pomegranate seeds.

Method

Falafels

1. Heat 100ml water in a pan and add the frozen edamame beans. Boil for 4-5 minutes then drain.
2. Add all the falafel ingredients to a food processor and pulse until well combined.
3. Roll into 16 balls and flatten slightly to allow for more even cooking
4. Heat some oil in a frying pan and gently fry for around 3-4 minutes on each side until golden and cooked through.

Dressing

1. Mix the yogurt, tahini and lemon juice together and whisk together until smooth.
2. Add a little water if needed to make it runny enough to pour.

Salad

1. Chop all the vegetables and arrange on plates. Top with the falafels and drizzle with the tahini dressing, add a good amount of hummus and sprinkle with the seeds or pomegranate seeds.

Beetroot Hummus recipe has its own recipe page!