You should receive an email shortly.
Please log in to add this recipe
Go to binder
Discover Middle Eastern flavours with our rainbow salad and falafel recipe, made using black beans and sweet potato. Both vegan-friendly and gluten-free, it's an ideal midweek meal for all. See method
of the reference intake
Tip: You can make this salad bowl with any veg you have in the fridge. If you prefer a cooked salad, lightly sauté the veg with a little oil and splash over some tamari.
Freezing and defrosting guidelines
Put the uncooked falafels on a lined tray. Cool completely, then store in the freezer in a sealable bag. To cook from frozen, grill or fry with a little oil for 10 mins, turning frequently until heated through.
See more Salad recipes
Before you comment please read our community guidelines.