This week’s slimming recipe: Green falafler with raita

Normally you would serve the falafels in a pita bread or in flat bread, but here is the white bread replaced with crispy spiderballs. Get the week’s slimming recipe – green falafafel with raita here

This week's slimming recipe: Green falafler with raita

Green falafels with raita for 2 persons (1 hour)

INGREDIENTS

falafels: 150 g of dried chickpeas 4 cloves of garlic 50 g mustard onion 2 big handful mint 125 g green peas (frost, thawed) 1 tsp. baking powder 1 tsp. salt 1 tsp. crushed cumin 1 tsp. cracked coriander 2 tbsp. lemon juice approx. 1-2 tbsp. wholemeal 1½ tbsp. olive oil for frying RAITA: 100 g squash 1 small handful mint leaves 25 g red onions 50 g yoghurt natural 1.5% salt and freshly squeezed pepper FOR SERVER: 4-6 cabbage leaves, approx. 150 g 200 g of tomatoes 100 g squash

Recipe – How to make green falafafel with raita 1st Falafler: Soak the chickpeas in cold water for at least 8 hours. Discard the water and rinse the chickpeas in fresh water. Arrow garlic and onion. Run all the ingredients of the falafels near the oil to a fountain father in a food processor / minihakker. The amount of flour depends on how wet your father is – use as little flour as possible. Form the dad to small balls and brown them at medium heat on both sides of the oil on a slip-on light-pan. Then cook the fillets finished in the oven on baking paper on a baking sheet at 200 ° for approx. 20 minutes. 2nd Raita: Rinse the squash and plan it in very thin slices along, like on a mandolin string. Then cut the slices into very thin strips. Mince mint and red onion. Mix yogurt with squash, mint and onion and season with salt and pepper. 3rd Serving: Rinse and dry spider slices. Rinse tomatoes and squash. Cut the tomatoes in tern or thin slices, and plan the squash in very thin slices along, like on a mandolin iron. Fill spider bowls with fries, tomato and squash and serve with raita. Nutritional information per. person Energy: 549 kcal Protein: 26.1g Fat: 15.9g Carbohydrate: 84.5g Dietary fiber: 18.2g TIP: The Falcons also taste very cold and may. freeze so you also have another day. TRY ALSO: Marinated beef with crisp vegetable salad

Leave a Reply

Your email address will not be published. Required fields are marked *