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Ingredients

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Preparation: Falafel

  • Oil (As Required For Deep Fryer)
  • Chickpeas 500 g
  • Fresh garlic 13 g
  • Onions 100 g
  • 138 Points
    Added to cart: Knorr Aromat Original 1 Kg
    Not available on webshop via your current trade partner
    Not available on webshop via your current trade partner
    *Indicative price (ex VAT)
  • Cake flour 22 g
  • Cumin (ground) 3 g
  • Coriander (ground) 3 g
  • Parsley 20 g

Preparation: Red Slaw


Crunchy falafels on a bed of tangy slaw - a healthy lunch or light dinner option packed with flavour!

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Preparation

  1. Preparation: Falafel

    • For the falafel, pre-heat oil in a deep fryer to 180 ºC. In an electric mixer, put all the falafel ingredients (up to and including fresh parsley) in the bowl and mix until it resembles breadcrumbs and is not too sticky. Roll mixture into 20 g balls. Deep fry until light brown.
  2. Preparation: Red Slaw

    • Pre-heat oven to 180 ºC.
    • On a roasting tray, add the butternut, red onion, sunflower oil, Robertsons Veggie Seasoning and toss until well combined.
    • Roast in the oven for 20 min.
    • In a  large bowl, Add red & white cabbages, coriander, Hellmann’s Creamy Ranch Dressing, lemon juice  and mix well.
    •  Add roasted butternut mixture and toss until well combined.
  3. To Assemble:

    • Place the prepared falafels on the slaw mix and pour Hellman’s Creamy Ranch Dressing over the falafel slaw salad. Can be served as a main dish or as a side salad.
  4. Chef's Tip:

    • Moisten hands with oil to roll the falafel balls to prevent sticking.
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