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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
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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.
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