Middle Eastern style mezze salad

a colourful addition to your list of fast midweek meals 🥘 ⚡️

Prep | 10 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 25 minute meal

INGREDIENTS

Falafel Bites:

⁃ 1x 400g can of chickpeas (or cannellini beans), drained

⁃ 1/2tsp bicarbonate of soda

⁃ 2tbsp gluten free plain flour

⁃ 2tbsp + 1tsp vegetable oil

⁃ 1/2tsp ground coriander

⁃ 1tsp dried parsley

⁃ 1tsp ground cumin

⁃ 1tsp za’atar

⁃ 1tsp sumac

⁃ 1tsp smoked paprika

Salad:

⁃ 2 kiwis, peeled and thinly-sliced

⁃ 2 red apples, thinly-sliced

⁃ 1x 400 tin of Cannellini beans, rinsed and drained

⁃ 2 salad tomatoes, thinly-sliced

⁃ 2 peaches, thinly-sliced

⁃ Dressing: whisk together the juice of 1 lemon, a drizzle of extra virgin olive oil and a splash of apple cider vinegar

METHOD

⁃ Preheat your oven to 200C (fan) and add some non-stick paper to a baking tray

⁃ Add all falafel ingredients to a food processor and pulse to a fairly smooth consistency. Add a couple of teaspoons of the mix to the palm of your hand and roll into a ball. Add to the tray and pat down a little. Repeat. Should make 12 falafels

⁃ Bake for 15 mins, or until dark-golden in colour

⁃ Make the salad while you wait then add to a serving platter and top with the falafel bites. Serve alongside warm pitta fingers and hummus

Copyright (c) misterrands.com

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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