This Australia Day, prevent over-indulgence with this healthy yet delicious Middle Eastern inspired dish.
To make tabouli, place burghul in a medium shallow bowl and sprinkle over tomatoes and juice. Cover and refrigerate for 1 hour or until burghul has softened. Transfer to a large bowl. Add parsley, mint, red onion, crushed garlic and oil, mixing to combine.
Meanwhile, preheat oven to 200°C or 180°C fan-forced. Lightly spray a small frying pan with oil and heat over medium heat. Cook brown onion and extra garlic, stirring, for 3–5 minutes or until softened. Add cumin and coriander and cook, stirring,
Until fragrant. Cool for 10 minutes.
In a food processor, process chickpeas, extra parsley and cooked onion until a thick paste forms. Stir in flour. Using lightly floured hands, shape level tablespoons of mixture into 16 ovals. Thread 2 falafels onto each skewer to make 8 skewers. Lightly spray with oil. Heat a non-stick frying pan over medium heat and cook skewers in batches for 2–3 minutes each side. Serve on a bed of tabouli with hommus and lemon wedges.
Warmed pitta bread. Add 5 ProPoints values for one small pitta (67g).
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