Pan fried falafel
Ready in around 20 mins
- Energy: 3770kj (901Kcal)
- Protein: 14g
- Carbohydrate: 47g
- Fat: 54g
- Contains: Milk, Sesame, Tree Nuts
1. TO PREPARE THE WINTER TABBOULEH:
Add the red cabbage to a salad bowl. Using half the carrot, peel and make ribbons by pulling a peeler full length along the carrot rotating after each peel and add to the bowl. Using half the apple, grate and add to the salad bowl. Finely chop the curly parsley discarding the stalks. Remove the mint leaves from their stalks and roughly chop. Add the herbs and the cranberries and toasted walnuts to the bowl. Just before serving pour in the lemon dressing and season with salt and pepper. Toss to combine.
2. TO COOK THE FALAFEL:
Place a non-stick frying pan over a medium heat and add 2-3 tablespoons of olive. Using half the pot of falafel mix, once the pan is hot add 3 spoonful’s of the falafel mix to the pan. Flatten slightly with a spatula and cook for 3-4 mins each side adjusting the heat if necessary. Until golden and heated through.
Spoon winter tabbouleh onto a plate. Top with pan fried falafels and drizzle with tahini yoghurt.
- 1 pot of falafel mix
- 1 pot of tahini yoghurt
- 1 pot of lemon dressing
- 1 sachet of cranberries and toasted walnuts
- 1 bag of red cabbage
- 1 apple
- 1 carrot
- 1 bag of curly parsley and mint