Falafel (makes 12 x 47g balls)
cooked chickpeas, drained
spring onions, sliced
hummus (in 2oz pots)
sweet potato, diced (300g cooked)
Preheat the oven 180C.
Peel, deseed and slice the cucumber on the bias and marinade with the vinegar and sugar.
Peel and dice the sweet potato and roast in the oven with the olive oil and seasoning.
Drain the chickpeas and pulse with the bicarbonate of soda in a food processor until coarse.
Remove 3/4 of the mixture and set aside.
Add the garlic, vegetables, spices and herbs to the remaining mixture and process to a coarse paste.
Stir the paste into the rest of the chickpeas, add the gram flour, season and mix well.
Deep fry for 1 minute and finish off in the oven, till cooked through. Allow to cool.
Assemble all the ingredients in a salad container.
Per 458g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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