Winter bliss bowl with falafel

Name: Winter bliss bowl with falafel
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: __For the falafel__; 400g can chickpeas, drained, rinsed and patted dry; 1 garlic clove, crushed; 1 small bunch coriander; 1 tsp ground cumin; ½ tsp chilli flakes; 1½ tbsp plain flour; __For the salad__; 400g can chickpeas, drained, rinsed and patted dry; 3 tbsp Co-op olive oil; 400g Co-op carrots, cut into quarters; 1 large red onion, cut into 8 wedges; 1 tsp cumin seeds; 170g Co-op reduced fat houmous; ½ small Co-op British red cabbage, finely shredded; 125g bag Co-op British baby spinach; 2 handfuls pomegranate seeds (optional)

https://www.coop.co.uk/recipes/winter-bliss-bowl-with-falafel

Mix up the salad with whatever veggies you have in the fridge, for a delicious, low-fat lunch

Feeds 4
Ready in 50 minutes

Each serving contains

Energy
20%
1699kj 407kcal
Fat
Med 26%
17.9g
Saturates
Low 12%
2.3g
Sugar
Low 13%
12g
Salt
Low 11%
0.65g

% of adult’s reference intake | Carbohydrates per serving : 42g

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Ingredients
Method

Ingredients

For the falafel

400g can chickpeas, drained, rinsed and patted dry
1 garlic clove, crushed
1 small bunch coriander
1 tsp ground cumin
½ tsp chilli flakes
1½ tbsp plain flour

For the salad

400g can chickpeas, drained, rinsed and patted dry
3 tbsp Co-op olive oil
400g Co-op carrots, cut into quarters
1 large red onion, cut into 8 wedges
1 tsp cumin seeds
170g Co-op reduced fat houmous
½ small Co-op British red cabbage, finely shredded
125g bag Co-op British baby spinach
2 handfuls pomegranate seeds (optional)

Method

Preheat the oven to 200°C/fan 180°C/Gas 6
Blitz the falafel ingredients together until semi-smooth, then divide and roll into 8 balls
Put on a plate and chill in the fridge
Put the chickpeas on a baking tray and toss with 1 tbsp of the oil
On another tray, toss the carrot and onion with the cumin and 1 tbsp of the oil
Roast them, removing the carrot and onion after 25 mins of cooking and the chickpeas after 35-40 mins
Heat the remaining oil in a large nonstick pan over a medium-high heat
Fry the falafel on each side for 5 mins, until golden
Divide the houmous between 4 bowls, then top with the red cabbage, spinach, carrot, onion and chickpeas
Lightly squish the falafel with the palm of your hand and add to the bowls
Finish with a sprinkle of pomegranate seeds, if you like