Baked falafel with gluten-free pitta and mint sauce

Falafel

1. Blend all the ingredients (except the chickpea flour) into a smooth paste.
2. Leave the mixture to rest for 30 min.
3. Add the chickpea flour to thicken it.
4. Bake at 200° for 30 min. After 15 min, turn them over.

Yoghurt sauce

1. Mix all the ingredients well.

Gluten-free pitta

1. Mix all the ingredients.
2. Leave to rest for 20 min.
3. Shape into a ball, divide into 4 and roll each piece into a ball again.
4. Flatten the balls and cook them for a few minutes on each side in a non-stick frying pan brushed with oil.
5. Serve with lettuce, beetroot and sweetcorn.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 340 g	100 g	% IR*	Share
Energy	660 kcal	194 kcal	33 %
Fat	13 g	3.8 g	19 %
of which saturates	2.2 g	0.6 g	11 %
Carbohydrate	107 g	31 g	41 %
of which sugars	14 g	4.1 g	16 %
Fibre	16 g	4.7 g	—
Protein	27 g	7.9 g	54 %
Salt	3.5 g	1 g	58 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Salt: 1 g per serving
• Salt: 1 g per serving

Photos