FALAFEL ROLLS WITH TABBOULEH

INGREDIENTS:
250g frozen broad beans
310g boiled chickpeas, rinsed, drained
2 clove garlic, crushed
6 green shallots, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 tablespoons ground maize, approximately
cooking oil spray
1 small (130g) green cucumber
8 lettuce leaves
400g packet wholemeal pitta bread
TABBOULEH:
2 tablespoons burghal
2/3 cup chopped fresh parsley
2 green shallots, finely chopped
1 medium (130g) tomato, chopped
1 teaspoon lemon juice
2 teaspoons olive oil
YOGURT SAUCE:
1 cup (250ml) low-fat yogurt
1 clove garlic, crushed
2 teaspoons lemon juice
1 teaspoon soy sauce
2 teaspoons chopped fresh mint

METHOD:
Place beans in bowl, cover with boiling water, stand 5 minutes.
Drain beans, remove skins, drain on absorbent paper.
Process beans, chickpeas, garlic, shallots, cumin, coriander and herbs until combined.
Shape level tablespoons of mixture into patties, roll in ground maize, place on oven tray which has been coated with cooking oil spray.
Coat falafel with cooking oil spray.
Bake uncovered in hot oven about 40 minutes or until browned.
Using a vegetable peeler, cut cucumber in strips lengthways.
Divide lettuce, tabbouleh, cucumber, falafel and yogurt sauce between bread, fold over filling.

TABBOULEH:
Place burghul in small bowl, cover with boiling water, stand 10 minutes, drain, blot dry with absorbent paper.
Combine burghul with remaining ingredients in bowl, mix well.

YOGURT SAUCE:
Combine all ingredients in bowl, mix well.


Serves 4.
Per serve: 6.9g fat.
Calories: 460.
Suitable if you have diabetes.