| KCAL | PRO | CARB | FAT | FIBER |
| 334.1 | 13g | 30.1g | 17.9g | 8.6g |
Makes 3 portions |
| Rocket 3 handfuls |
| Spinach 3 handfuls |
| Beetroot Hummus 3 tbsp |
| Avocado 1, sliced in thirds |
| Sunflower Seeds pinch |
| Slaw purple cabbage (60g, chopped), cabbage (60g, chopped), carrot (35g, grated), parsley (1/2 handful), lemon (juice 1), garlic (1 clove), cumin (1/2 tsp), salt (twist) |
| Pomegranate 3 tbsp |
| Falafel chickpeas (1 can drained), red onion (1), cumin (1 tbsp), cayenne pepper (1 tsp), baking powder (0.5 tbsp), fresh parsley (15g), fresh coriander (15g), fresh dill (15g), black pepper (1 tsp), spring onion (1) |
Method |
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Preheat the oven to 200 degrees and gather all of the ingredients for easy access. |
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Next prepare the falafel mix by adding the following to a blender: a can of drained chickpeas, 1 red onion (quartered), 2 garlic cloves, 1 spring onion, a bunch of parsley (15g), a bunch of coriander (15g), a bunch of dill (15g), 1 tablespoon of cumin, 1 teaspoon of cayenne pepper, 1/2 a teaspoon of baking powder and 1/2 a teaspoon of ground black pepper |
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Blend until a thick smooth texture develops. Next transfer the mixture to a baking tray by making 6 falafel patties. Add them to the oven for 24 to 30 minutes, turning halfway. |
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As the falafel cooks, begin making the slaw. To make the slaw, chopped the cabbage, peel and grate the carrot and chop the parsley. Add these to a large salad bowl along with a crushed garlic clove, the juice of 1 lemon, 1/2 a tablespoon of cumin, and a pinch of salt. Mix well. |
| To each bowl, add a handful of rocket and spinach as a base. Then add a third of the slaw mixture, a third of an avocado (sliced), and a tablespoon of beetroot hummus. Once the falafels are ready serve on top of the vegetable mixture and finish off by topping with a pinch of sunflower seeds and a tablespoon of pomegranate jewels. |
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