Making felafel is rewarding but extremely time consuming. In the frozen section of the supermarket you can buy felafel that are very tasty and a great standby when you haven't had time to buy anything fresh. Served with green tahini and this vegetable pancha phora the combination is knockout.
Pre heat the oven to 160 degrees Celsius.
Steam the pumpkin for 15 minutes until cooked then set aside to stay warm.
Heat In a food processor or blender combine the tahini, lemon juice, water, garlic, paprika and seasoning until smooth. Set aside.
Heat 1 tbsp coconut oil and fry the felafel for a couple of minutes each side. Transfer to a baking tray and place in the oven for 12 minutes.
While the felafel are in the oven heat the remaining coconut oil and add the spices to saute for 3 - 4 minutes. Bring a pan of salted water to the boil and add the silverbeet to cook for 2 minutes.
Drain thoroughly. Toss the pumpkin and silverbeet through the spices.
Serve with felafel and green tahini sauce.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 35 mins |
| Ready in: | 40 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2122 kj |
| Calories | 507 kcal |
| Fat | 38.9 g |
| Saturated Fat | 10.8 g |
| Total Carbohydrate | 19.1 g |
| Total Protein | 16.4 g |
| Fibre | 12.7 g |
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