Tempeh Falafels & Mint Yoghurt Sauce
Falafel is a famous Middle Eastern street food usually made with chickpeas and beans. Simon is using tempeh (made from soybeans) and keeping it healthy by baking instead of frying. Freeze any extras for future snacking!
- 300g plain tempeh, cut into 2cm squares
- 1⁄2 bunch of fresh coriander, chopped
- 1⁄4 bunch of fresh continental parsley, chopped
- 1⁄2 onion, diced
- 3 garlic cloves, chopped
- salt & pepper, to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
For the mint yoghurt sauce
- 200g (3⁄4 cup) coconut yoghurt
- 1⁄4 lime, juiced
- 1 sprig of fresh mint finely chopped
- Preheat the oven to 180°C/350F/Gas 5. Line a baking tray with baking paper.
- Put all the falafel ingredients in a food processor and pulse until a dough starts to form.
- Shape the dough into falafel shapes or balls, and place on a baking tray.
- Bake for 20 minutes or until golden brown.
- Combine the mint yoghurt sauce ingredients in a bowl, mix well.
- Drizzle yoghurt sauce over the warm falafels to serve.
Simon Hill is a featured expert on Chris Hemsworth’s personalised digital health and fitness program, Centr, available from the App Store for iPhone and Apple Watch, the Google Play Store for Android, or online at Centr.com