Main Course
Serves 3

1 vegetarian protein | ½ dairy protein | 1 fat | 1 vegetable

Ingredients:

• 400g can chick-peas, drained and well rinsed
• 1 large clove garlic
• 1 small onion, chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 heaped Tbsp buckwheat flour

Tomato relish

• 2 medium tomatoes, chopped
• juice of one lemon
• 3 tsp olive oil

Yoghurt mix

• ¾ cup natural yoghurt
• ½ tsp each of cayenne pepper and turmeric powder

Directions:

1. Blend the chick peas, garlic, onion and spices in a food processor until almost smooth. Scrape the paste into a bowl and mix with the flour. Divide into 9 balls, each the size of a golf ball.
2. Flatten into patties. Spray a frypan with cooking spray, and gently brown the falafels on each side. Respray frypan when you turn the falafels.
3. Combine tomato relish ingredients.
4. Mix yoghurt mix ingredients.
5. Serve the with the tomato relish and the yoghurt mix.

Dessert
Serves 4

½ protein

Ingredients:

• 375 ml skim milk
• 2 eggs, beaten
• 3 Tbsp sugar substitute
• 2 tsp instant decaffeinated coffee
• 1 tsp vanilla extract
• Ground cinnamon, for garnish
• Lemon twists, for garnish

Directions:

1. In a medium bowl, whisk together the milk, eggs, sugar substitute, coffee and vanilla extract until well-blended.
2. Pour into four custard cups or ramekins and place in a 30 cm skillet. Fill the skillet with water to 1.5cm from the tops of the custard cups. Bring the water to the boil over high heat. Reduce the heat to low, cover, and simmer for 10 mins.
3. Remove the cups from the skillet, cover with plastic wrap touching the surface of the custard, and refrigerate for 3 hours, or until chilled.
4. Garnish with cinnamon and lemon twists.