Falafel Patties with Pitta and Tzatziki (Dairy Free)
Nutrition per serving
Calories | 661 kcal |
Protein | 33.4 g |
Carbs | 109 g |
Fats | 13 g |
Saturated Fat | 1.7 g |
Monounsaturated Fat | 4.5 g |
Polyunsaturated Fat | 3.2 g |
Sugars | 20.4 g |
Fiber | 22.2 g |
Sodium | 1,245 mg |
Ingredients
Whole Wheat Pita Bread | |
Olive Oil | |
Whey Protein Concentrate (80%) | |
Cucumber | |
Green Leaf Lettuce | |
Ground Cumin | |
Ground Coriander (cilantro) | |
Cherry Tomatoes | |
Red Bell Pepper (capsicum) | |
Garlic | |
Black Pepper | |
Vinegar, White Wine | |
Fresh Mint Leaves | |
Onion | |
Sea Salt | |
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
Plain soy yogurt | |
Salsa (Ready to Serve) | |
Pepper or Hot Sauce |
1. Mash the chickpeas in a mixing bowl. Add finely chopped onion, the cumin, coriander, garlic and hot chilli sauce. Season with sea salt and freshly ground black pepper and mix together.
2. Shape mixture into small balls (falafels). Heat the olive oil in a frying pan. Cook and turn the falafels regularly with medium to high heat until appearance is golden. Takes around 5 minutes.
3. At same time make the tzatziki by beating together the yogurt and protein powder until smooth. Chop the cucumber and add into the yogurt with the vinegar, finely chopped mint and salt to taste and mix.
4. Form an opening in the pitta bread. Add a little tzatziki, salsa relish and red pepper. Then add the falafels inside the pitta and plate.
5. Use the remaining tzatziki, lettuce and halved cherry tomatoes to add to the serving.