Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
This vegan platter makes a great lunch to share with friends or family for after your run, providing lots of carbohydrates and a source of plant-based protein.
This vegan platter makes a great lunch to share with friends or family for after your run, providing lots of carbohydrates and a source of plant-based protein.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Preheat oven to 200°C/180°C Fan.
For the falafel, place all ingredients except for oil in a food processor and blend until smooth or the texture you prefer. Form the mix into 12 small balls and flatten slightly.
Brush with the oil and bake in oven for 15 to 20 minutes until lightly golden.
While the falafel are cooking prepare the houmous. Add all of the ingredients to the food processor and blitz together.
Line a bowl with salad leaves, and assemble the salad with the falafels, houmous and tomato on top. Serve with toasted pitta bread.