Get your hands on Sydney's famous Naturally Falafel's for this is a delicious, quick and simple recipe. A great way to add protein and fibre to create a very satisfying, vegetarian meal.
30 Minutes. Vegetarian. Gluten Free.
6 falafel balls
70g mixed green salad
16 black olives pitted
2 tablespoons hummus
1 Lebanese cucumber
1/4 cup pickled purple cabbage
2 tablespoons tahini
10 small cherry tomatoes
Preheat oven to 180ºC on fan bake. Once at temperature place falafels on a baking tray and place in the oven to warm for 10- 15 minutes.
Wash and dry the mixed salad leaves and set to one side. Quarter the cherry tomatoes. Combine both in a large mixing bowl and drizzle with olive oil, season with salt and pepper and squeeze in the juice of half a lemon. Toss to coat.
Build your salad & serve
On your serving plates, place lettuce and tomatoes and top with olives. Tear open or cut each falafel in half place on top and spoon over the hummus and beetroot dip. Finish with squeeze of lemon.
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