Year 9's make Falafel, Flat Breads, Tabbouli & Minted Yogurt

My year 9 class worked in groups of 4's to 9's to make Falafel, Flat Breads, Tabbouli & Minted Yogurt. A very challenging practical class and the focus was sustainable & responsible living. The meal was to celebrate Nude Food Day!

In the month of October, Nutrition Australia and Nude Food Movers encourage all students and teachers to bring or produce fresh, healthy, rubbish free lunches in support of National Nude Food Day, which is a part of National Nutrition Week!

National Nude Food Day is a great way to celebrate taking responsibility for our own health and the health of our planet.

As global innovators of the next generation your attitudes, behaviour and actions can make a difference! The benefits of a healthy lifestyle + environmental sustainability goes without saying... a healthy body + a healthy planet = Nudefood day!

 

Objectives of National Nude Food Day are:

• to be more aware of their school environment and how litter here translates to national landfill.

• to understand that a nutritious lunch and snacks makes them more alert, have more energy and a greater attention span.

• provide an opportunity for student to be leaders in creating a healthier planet and to practice their skills and produce healthier lunches.

• to feel empowered knowing they you make a difference to a global problem by changing things in your immediate community.

This is what my year 9 students created!

 

 

Here is the recipe! Give it a try!

 

Falafels, flat bread, tabouli & MINTED YOOGURT

Serves 4

 

Falafel Ingredients (Makes 16)

 1can (440g) chickpeas, drained and rinsed

1 brown onion, chopped finely

2 Tablespoons tahini

¼ cup chopped parsley

1 teaspoon ground coriander

½ teaspoon ground cumin seeds

1 teaspoon minced garlic

6 shakes of pepper

½ cup sesame seeds

¼ cup wholemeal plain flour

1 Tablespoon extra wholemeal flour

1 Tablespoon oil

Method

1.    Collect ingredients and prepare the as listed above.

2.    Place chickpeas, onion, tahina, parsley, garlic, coriander, cumin, pepper, flour and sesame seeds in a processor and blend until smooth.

3.    Shape 2 teaspoons of the mixture into small balls. Roll in extra flour.

4.    Heat oil in a frying pan and shallow fry 2-3 minutes on each side.

5.    Wrap in flat and serve accompaniments.

 

Raiti Ingredients (serves 4)

125 ml thick natural yoghurt

¹/₂ Lebanese cucumber

½ teaspoon ground cumin

1Tablespoon mint, finely chopped

Pinch of salt

 

Method

1.    Cut cucumber in half. Use a teaspoon to scrape out the seeds. Grate coarsely, squeeze out excess liquid by squeezing with your hand.

2.    In a small ball combine cucumber flesh with yoghurt, cumin, mint and salt.

3.    Serve a spoonful on top of falafels.

 

Accompaniments per student

1 Tablespoon of tabouli

1 Tablespoon Raiti

Rocket leaves

 

Flat bread (serves 4)

1¹/₄ cup of plain flour

1 teaspoon freeze-dried yeast

½ teaspoon bread improver

½ teaspoon salt

¼ teaspoon sugar

½ cup warm to hot water

 

Method

1. Sift dry ingredients, add water and mix into a soft dough.
2. Cover surface of dough with plastic food wrap and rest in a warm place for 10-15 minutes to prove the dough.
3. Turn onto a floured board and knead lightly. Divide into 4 portions.
4. Form each portion into a ball then roll into a circle approximately 14 centimetres in diameter. Allow to rest on the bench for 5 minutes so that a slight skin forms.
5. Preheat a skillet, spray with canola oil.
6. Cook, one at a time until it puffs up and browns lightly, turn and cook other side.
7. Allow to cool then fill with falafels, raiti, tabouli and rocket.

 

GOOD LUCK! and remember....