Oat and chickpea dumplings with tomato sauce

Add oats to your falafel for a filling and nutritious bite



oat and chickpea dumpling, falafel, healthy lunches

Tuck into delicious falafel dumplings with added oats as a great lunch or post-training meal. Oats are a great source of fibre and eating them regularly can help to lower cholesterol. Not only that, they also help you to feel fuller for longer.

Preparation time: 30 minutes

Serves: 4

  • 6 tbsp rapeseed oil
  • 2 medium onions, finely chopped
  • 2 tsp ground cumin
  • 2 x 410g cans chickpeas, drained
  • 1 x 20g pack coriander
  • 100g oats
  • 600ml passata with onion and garlic

1 Heat 2 tbsp oil in a frying pan and fry the onions for 4-5 minutes until golden, add the cumin and cook for 1 minute. 

2 Place in a food processor with the chickpeas, coriander, 2 tbsp oil and seasoning and mix to a coarse purée.  Stir in the oats, divide into 16 and mould into balls.

3 Heat the remaining oil in the frying pan and fry the dumplings for 3 minutes, remove and keep warm. 

4 Add the passata to the pan with 200ml water and bring to the boil and simmer for 2 minutes.  Pour the sauce over the dumplings and serve.

Top tip: You can also serve the dumplings cold with a soured cream and chive dip. 


The Skinny

Calories 457
Fibre  11.1g
Saturated fat 1.22g

Many thanks to wholegraingoodness.com for providing this recipe.


Previous article
Roasted shallot, beetroot, puy lentil and goat's cheese salad
Next article
Turkish eggs with toast

recipes
TwitterStumbleUponFacebookDiggRedditGoogle

Discuss this article

We'd love you to add a comment! Please login or take half a minute to register as a free member

Smart Coach
Free, fully-personalized training plans, designed to suit your racing goals and your lifestyle.