These tasty tomato falafels make a great lunch. Serve them warm on flatbreads or pitta bread with a side salad and a cooling yoghurt dip.
Nutrition Facts
Roasted tomato falafels
Amount Per Serving
Calories 283
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 619mg27%
Potassium 1055mg30%
Carbohydrates 41g14%
Fiber 10g42%
Sugar 13g14%
Protein 12g24%
Vitamin A 1004IU20%
Vitamin C 37mg45%
Calcium 100mg10%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted tomato falafels
A perfect lunch dish or snack
Servings: 4
Calories: 283kcal
Equipment
- Food processor
- Roasting tray
- Saucepan
Ingredients
- 350 g chickpeas soaked overnight in cold water, drained
- 2 - 3 cloves of garlic peeled and chopped
- 2 shallots peeled and finely chopped
- 500 g Isle of Wight tomatoes, cut in ½, or use Isle of Wight cherry tomatoes
- 2 tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp sweet unsmoked paprika
- 50 g Isle of Wight smoked sundried tomatoes, drained & chopped, or use 2 tbsp tomato puree
- 1 tsp salt
- 1 litre neutral cooking oil for frying the falafel
Method
- Preheat the oven to 180°C.
- Roast the tomatoes with a big pinch of salt and 2 tbsp of olive oil, skin side down for 15 - 25 mins until very soft and starting to caramelize a little. Remove from the oven and cool.
- Using a food processor, blend the roasted tomatoes with the garlic until smooth.
- Add the chickpeas to the food processor with the blended tomatoes. Add the shallots, sundried tomatoes or puree, spices and salt and blend until you have a coarse paste. Chill the mixture in the fridge for at least 30 minutes.
- Preheat the oven to 160°C.
- Heat 5cm of oil in a saucepan at high heat to fry the falafel mixture in.
- The mixture is quite wet and the oil is very hot so do be careful from here. Use two spoons – one to shape and one to scrape the mixture off. Drop spoonfuls of the batter into the hot oil. It should bubble and fry, quickly turning crisp and golden brown, about 2 minutes. Flip the falafel over to fry on the other side for 1 ½ - 2 minutes more. Work in small batches, 3 or 4 at a time, removing the falafel with a slotted spoon when crisp and golden brown.
- Work in batches keeping the cooked fried falafel warm in the oven until you have used up all the mix.
Nutrition
Calories: 283kcal | Carbohydrates: 41g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 619mg | Potassium: 1055mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1004IU | Vitamin C: 37mg | Calcium: 100mg | Iron: 6mg
Recipe courtesy of Claire Thomson and thetomatostall.co.uk
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