Falafel balls with tzatziki dip

Falafel balls with tzatziki dip

* VEGETARIAN  * SOY FREE  * CAN BE PREPARED EARLY  * CAN BE FROZEN  * GLUTEN FREE

Ingredients 6 serves (12 balls) 25 serves (50 balls) 60 serves (120 balls)
Falafel balls
Chickpeas, canned, drained 1 x 400g can 5 x 400g cans 13 x 400g cans
Red onion, chopped ½ small 1 large 3 large
Coriander, ground 1 tablespoon 5 tablespoons 12 tablespoons
Cumin, ground 1 tablespoon 5 tablespoons 12 tablespoons
Garlic, crushed 2 cloves (10g) 8 cloves (40g) 18 cloves (90g)
Coriander, fresh, finely chopped ⅔ cup 2 ½ cups 6 cups
Parsley, flat leaf, fresh, finely chopped ⅓ cup 1 ¼ cups 3 cups
Self-raising flour 30g 120g 2 cups
Egg, lightly beaten 1 small 2 large 6 large
Tzatziki dip
Lebanese cucumber, grated 1 large 5 medium 12 medium
Natural yoghurt 310g 1.3kg 3kg
Garlic, crushed 1 clove (5g) 4 cloves (20g) 10 cloves (50g)
Cumin, ground ½ teaspoon 2 ½ teaspoons 6 teaspoons

 

Method

  1. Preheat oven to 180°C.
  2. Blend chickpeas and onion in a food processor until combined. Transfer to a mixing bowl.
  3. Add spices, garlic and fresh herbs and mix well. Stir in flour and egg.
  4. Roll small handfuls of mixture into balls. Place on a lined baking tray and refrigerate for 30 minutes.
  5. Flatten balls, and then lightly fry in a non-stick frying pan sprayed with oil. Alternatively, bake in oven until golden brown on both sides.
  6. To make tzatziki, combine all ingredients in a bowl and mix well.
  7. Serve falafel balls with tzatziki dip.

 

Each serve provides

  • ½ children’s serve of meat/alternatives* (chickpeas)
  • ½ children’s serve of milk/alternatives**  (yoghurt)   

 

Allergy modifications

  • For an egg free option replace each egg with 1 teaspoon of egg replacer and 2 tablespoons of water.
  • For a milk protein free or lactose free option, substitute the Tzatziki dip with hummus dip.
  • For a nut free option, ensure the crushed garlic does not contain any nut products (if using commercial crushed garlic).
  • For a gluten/wheat free option, serve with gluten free bread or wraps and use gluten free flour (check gluten free products for soy if necessary).

 

Tip

  • If serving as a main meal, accompany with pita bread and salad.

 

* One children’s serve of lean meat, poultry, fish or alternatives is equal to half a serve in the Australian Dietary Guidelines.
** One children’s serve of milk, yoghurt, cheese and/or alternatives is equal to just under half a serve in the Australian Dietary Guidelines.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.