Crunchy falafel are served on a fresh-flavoured creamy beet slaw, topped with a smatter of seeds and mint to finish things off with pizazz! Premade falafel, cooked beetroot and cut slaw… this lunch couldn’t be easier!
Ingredients
Falafel
- 2 tsp oil
- 200 g falafel from frozen or pre-made falafel mix of your choice
Slaw
- 1 can chickpeas drained & rinsed
- 250 g precooked baby beetroot grated
- 350 g slaw
- 100 g baby spinach
- 150 g yoghurt
To Serve
- 100 g hummus
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1 bunch mint
Instructions
- Heat oil in a frypan on medium-high heat. Add falafel and cook for 3-4 minutes each side, until golden.
- Drain and rinse chickpeas. Grate beetroot and toss in a bowl with slaw, spinach, chickpeas and yoghurt. Season to taste with salt and pepper and set aside for serving.
- Arrange slaw, falafel and hummus in bowls. Sprinkle with seeds and mint.
