Calorie-Conscious Falafel Mezze Plates

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs Lebanese cucumber
• 1pcs tomato
• 200g falafel
• 125g quinoa
• 10g kofta seasoning
• 50g hummus
• 15ml red wine vinegar
• 5ml honey
• 1pcs olive oil spray
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the cabbage with a sharp knife or mandoline. Finely chop the cucumber and tomato. Combine 1 tbs red wine vinegar and 1 tsp honey in a large bowl. Add the cabbage and toss to coat. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Bake falafel
   Put the falafel on the lined tray and spray with olive oil. Bake for 15 mins or until golden and warmed through. Season with salt and pepper.
3. Step 3 — Cook quinoa
   Meanwhile, bring a small saucepan of water to the boil for the quinoa. Rinse the quinoa well in a sieve, then drain (see Kitchen 101). Add the quinoa to the pan, return to the boil and cook for 12 mins or until tender. Drain, then rinse under cold water to cool.
4. Step 4 — Cook eggs
   While the quinoa is cooking, bring a small saucepan of water to the boil for the eggs. Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and quarter the eggs.
5. Step 5 — Serve up
   Fluff the quinoa with a fork. Add the cucumber, tomato and half the kofta seasoning*, season with salt and pepper and toss to combine. Divide the falafel, quinoa mixture, pickled slaw, egg and hummus among bowls and enjoy!
6. Step 6 — Kitchen 101
   It’s important to rinse the quinoa well to remove the natural coating called saponin, which can make it taste bitter or soapy.

Allergens

Sulfit, Eier, Sesamsamen