Falafel and Tzatziki Dip | My Renal Nutrition

Preparation time: 10 minutes
Cooking time: 10 minutes
Makes: 4 portions

Ingredients

For the falafel
200g chickpeas, drained and rinsed
75g carrots, grated
30g white onions, chopped
15g cornflour
1 tsp lemon zest
2 cloves garlic
5g coriander, chopped
1 tsp cumin
1 tbsp olive oil
For the tzatziki
100g coconut yoghurt
25g cucumber, grated
2 tsp lemon juice
1 garlic clove, minced
1 tbsp mint, finely chopped

Method

To a blender, add all the falafel ingredients apart from the olive oil and blend until a chunky paste.
Shape into 12 balls and set aside.
In a small bowl add yoghurt, cucumber, lemon juice, garlic and mint and mix until well combined.
Heat the olive oil in a pan and fry each falafel until golden brown on all sides.
Serve the falafel on top of the tzatziki and enjoy!

Nutritional Information
Nutrient		Per portion (121g)	Per 100g
Calories	kcal	135	112
Protein	g	5	4.1
Sodium	mg/mmol	50/2.1	41/1.8
Potassium	mg/mmol	290/7.2	240/6
Phosphorus	mg/mmol	99/3.2	82/2.6
Calcium	mg/mmol	83/2.1	68/1.7

Always check with your dietitian or doctor that this recipe is suitable for you.

This recipe has been specifically designed for the dietary management of kidney disease and has been analysed using Nutritics dietary analysis software. Refer to labels for allergen and other product information.

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