Welcome to Recipe #1 of How to Cook Tempeh. This is a very simple take on a traditional Mediterranean dish that I love, falafel, using Chickpea Tempeh rather than chickpeas.
Being a fermented food, tempeh, is easily digested and a good source of gut loving probiotics. The addition of the Mint Yogurt makes it absolutely mouth watering and a super healthy dish that can be loved by all, children included.
Servings 2 people
Calories 340kcal
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Ingredients
- 300 g tempeh cut in 1-inch squares (or 1 can of chickpeas)
- 1/3 cup cilantro chopped
- 1/4 cup parsley chopped
- 1 small onion diced
- 3 garlic cloves chopped
- 1 tsp sea salt
- freshly cracked black pepper
- 1 tsp cumin
- 1 tsp ground coriander
Instructions
- Preheat the oven to 170 °C (350 °F). Line a baking tray with parchment paper.
- Put all ingredients in a food processor and pulse until a dough starts forming
- Shape falafels and put on baking tray. Sprinkle with sesame seeds
- Bake for 20 minutes
- Serve with mint yoghurt (recipe below)
Mini Yoghurt
Servings 2 people
Calories 111kcal
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Ingredients
- 200 g coconut yogurt
- 1 lime juice
- 2 tbsp mint chopped
- Salt to taste
Instructions
- Place into a mixing bowl and gently combine
