Loading...

Broccoli Cheese Falafel Back


Serving Size: 4 servings
Preparation Time: 1 hour

Shop Ingredient

Ingredient

  • 50g onion, diced
  • 3 cloves garlic, diced
  • 200g broccoli, only florets
  • 120g chickpea (canned)
  • 1 tsp oil
  • 1/2 tsp salt
  • 1 tsp chilli powder
  • 1/2 tsp cumin
  • 1 egg
  • 1/2 tsp lemon zest
  • 2 tsp cornstarch
  • 6 cubed cheese, slice each into half
  • sprinkle of thyme leaves
    (optional)

Ingredients

Shop Ingredient

Ingredient

  • 50g onion, diced
  • 3 cloves garlic, diced
  • 200g broccoli, only florets
  • 120g chickpea (canned)
  • 1 tsp oil
  • 1/2 tsp salt
  • 1 tsp chilli powder
  • 1/2 tsp cumin
  • 1 egg
  • 1/2 tsp lemon zest
  • 2 tsp cornstarch
  • 6 cubed cheese, slice each into half
  • sprinkle of thyme leaves
    (optional)

Recipe Contributed by:

Isabelle Geh Zhen-Xin, Puan Rohana, Elvina Chelsea Lim Ean, Yip Song Qing and Goh Yu Shaine

In Collaboration with:

Find INDSA.IMU On:

Calculations of calories and nutrient content
Amount per serving (Calculate for 1 serving): 3 croquettes

Ingredients Energy (kcal) CHO (g) Protein (g) Fats (g) *Fibre (g) *Sodium (mg)
1/8 onion 4 0.78 0.09 0.00 0.04 0.92
3/4 cloves garlic 5 1.12 0.14 0.00 0.00
0.00
1/4 broccoli 11 1.08 1.58 0.04 0.40 5.00
30g chickpea 110 17.82 6.12 1.53 0.78 2.10
1/4 tsp oil 7 0.00
0.00
0.75 0.00
0.04
1/8 tsp salt 0 0.00
0.00
0.00
0.00
274.00
1/4 tsp chilli powder 1 0.07 0.08 0.05 0.22 0.50
1/8 tsp cumin 1 0.09 0.05 0.07 0.03 0.46
1/8 tbsp parmesan cheese 11 0.00
0.95 0.82 - 35.90
1/4 tbsp bread crumbs 7 1.23 0.23 0.07 0.08 0.08
1/4 egg 18 0.10 1.48 1.28 0.00
14.03
1/8 tsp lemon zest 0.35 0.12 0.01 0.00
0.08 0.05
1/8 tbsp milk 1 0.06 0.06 0.08 0.00
0.23
1/2 tsp cornstarch 5 1.14 0.00
0.00
0.01 0.11
6 pieces cubed cheese 72 1.40 3.60 6.00 0.00
198.00

This recipe yields 12 falafels.

  1. Preheat the oven to 220°C.
  2. Mince onion and garlic and halve the cubed cheese.
  3. Finely grate the broccoli. Once the entire head of broccoli is grated, set aside.
  4. Open the can of chickpeas and drain the excess fluids away. Rinse the chickpeas in running water. Measure the amount you need and use a fork to mash the chickpeas.
  5. Heat up oil in a pan at low heat and add the minced garlic and onion. Stir fry until aromatic.
  6. Add in finely grated broccoli, then stir fry for 3-5 minutes. Try to remove as much moisture as possible.
  7. Once the broccoli is cooked, pour into a mixing bowl. Add the mashed chickpeas into the bowl.
  8. Add salt, chilli powder, cumin, egg, lemon zest, and cornstarch in the same bowl and mix until combined well.
  9. Separate the mixture into 12 portions. Flatten each portion and add sliced cheese in the middle.
  10. Roll each falafel until the cheese is fully covered inside.
  11. Place all 12 falafels onto a baking sheet lined on a baking tray. Bake for 20 minutes or until golden brown.
  12. Remove the falafels from the oven and enjoy!

Recipe Contributed by: Isabelle Geh Zhen-Xin, Puan Rohana, Elvina Chelsea Lim Ean, Yip Song Qing and Goh Yu Shaine

In Collaboration with:

Find INDSA.IMU On:

E-newsletter
Subscription

I have read and agree to Lotus's terms and conditions and privacy policy. I agree to be registered to the e-newsletter subscription service.