Henry's 'being good tonight' falafel recipe

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  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 554 calories / serving
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Henry was a bit gutted when he found out that his girlfriend had become a devout vegetarian – especially as he loves his steak and chips. However, being the true gent that he is, he crafted this wonderfully tasty veggie meal for her that's become an instant favourite in their house.

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  1. Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the corn in foil and put the falafel in a large roasting tin. Bake both in the oven for 18 mins, turning the falafel halfway through, until crisp.
  2. Meanwhile, toast the quinoa in a frying pan over a medium heat, stirring frequently for 2-3 mins, until golden. Add the stock, cover with a lid and simmer for 15 mins.
  3. Remove from the heat and leave to rest for 5 mins before stirring in the lemon juice and olive oil.
  4. Allow the baked cobs to cool slightly before removing the foil and slicing off the kernels.
  5. Mix the red cabbage, carrot, corn, rocket and quinoa together. Divide the mixture between 4 bowls, then top with the falafels, avocado, and a generous dollop of tzatziki.

Little helps

Short on time? Swap the corn on the cob for a drained 325g can of sweetcorn in water. 

Leftovers

Leftover cabbage makes for a lovely slaw – grate it together with raw beetroot, carrot and apple.

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  • Ingredients

  • 2 large corn on the cob
  • 264g pack frozen sweet potato falafel
  • 200g quinoa
  • 450ml vegetable stock
  • 1 lemon, half juiced, half cut into 4 wedges
  • 1 tbsp olive oil
  • 200g red cabbage, finely shredded
  • 2 carrots, grated
  • 60g wild rocket
  • 2 avocados, sliced
  • 200g pot tzatziki
Shop ingredients
  • Energy 2320kj 554kcal 28%
  • Fat 30g 42%
  • Saturates 8g 38%
  • Sugars 20g 22%
  • Salt 1.9g 33%

of the reference intake
Carbohydrate 57g Protein 15g Fibre 15g

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