Edamame Falafel with Roasted Veg

Baked soybean falafels served with roasted Mediterranean vegetables and a refreshing fat-free cucumber mint yoghurt dip.

Vegetarian Healthy High Protein Low Calorie Soybeans

Estimated Nutrition

Calories

363

kcal / serving

1452 kcal total

Carbs

30g

per serving

120 g total

Fat

15.5g

per serving

62 g total

Protein

25.5g

per serving

102 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Sherry Vinegar

1-2 tsp to taste

Dairy

piece

Egg

free-range, beaten

100

Greek Yogurt

fat-free

Fruits

piece

Lemon Juice

juice of half a lemon

GrainsCereals

tbsp

Breadcrumb

dry

LegumesPulses

500

Soya Beans

frozen, defrosted

NutsSeeds

clove

Garlic

crushed

0.5

bunch

Coriander

small, leaves and stalks finely chopped

tsp

Ras-El-Hanout

1-2 tsp to taste

tbsp

Sesame Seed

toasted

piece

Salt

sea salt, to taste

piece

Black Pepper

freshly ground, to taste

tsp

Sweet Smoked Paprika

0.5

bunch

Coriander

small, torn

clove

Garlic

small, crushed

handful

Mint

small, leaves shredded

OilsFats

piece

Olive Oil Cooking Spray

for spraying

Vegetables

piece

Red Onion

small, finely chopped

piece

Red Pepper

seeds removed, quartered

piece

Yellow Pepper

seeds removed, quartered

piece

Courgette

cut into long batons

piece

Aubergine

halved lengthways, sliced into half moons

0.3

piece

Cucumber

roughly peeled, seeds removed, finely chopped

Method

Preheat the oven to 200°C.

Serve the falafels and vegetables with the yoghurt dip and lemon wedges.

Pat the soya beans dry and blend them into a rough paste using a food processor.

Mix the soybean paste with onion, garlic, coriander, ras-el-hanout, egg, sesame seeds, and breadcrumbs.

Shape the mixture into small balls and place them on a baking tray.

Spray the balls with oil and bake for 20 minutes until golden.

Arrange vegetables on another tray, spray with oil, sprinkle with paprika, and roast for 20 minutes.

Mix cucumber, garlic, yoghurt, lemon juice, and mint to create the dip.

Drizzle the roasted vegetables with sherry vinegar and mix in the torn coriander.