Falafels don’t always have to be deep fried. These falafels can be enjoyed raw, ideal during the summer. Adding carrots increases your intake of vegetables. Here the falafels are served with a mayonnaise free coleslaw. The dressing is sweet, sour and tangy.
Non – cooked falafels – Serves 4
2 x 400g drained tin chickpeas
½ teacup ground almonds
1 tsp ground coriander
4-5 tbs garlic infused olive oil
1 lemon juiced
1 tbsp tahini
1 carrot grated
Salt to taste
In a food processor mix together all the ingredients, try to keep consistency coarse. Then shape the mixture into balls, and place on a tray. Chill for a couple of hours.
Sweet & sour tangy coleslaw – Serves 4
200g drained pineapple chunks, juice kept aside
½ small red cabbage finely sliced
½ savoy cabbage finely sliced
1 large carrot grated
4 spring onions thinly sliced
2 red chillies thinly sliced (optional)
Handful chopped parsley
4tbsp apple cider vinegar
2tbsp garlic infused olive oil
In a large bowl toss together all the ingredients, including juice from tinned pineapple.
Serve falafel and coleslaw in wholemeal pitta bread.