Name: Sprout Falafel with Crunchy Salad
Cook time: 1 h
Yield: 4
Ingredients: FOR THE FALAFEL; 400g tin chickpeas, drained and rinsed; ½ onion, roughly chopped; 2 garlic cloves, crushed; 100g leftover cooked sprouts; Small handful coriander; Small handful parsley; 1tsp ground coriander; 1tsp ground cumin; 1tsp mild chilli powder; 2tbsp plain flour; 1tbsp oil; FOR THE SALAD; 2tbsp extra virgin olive oil; 1 tbsp lemon juice, plus extra wedges to serve; ½tsp Dijon mustard; ½tsp runny honey; ½ cucumber; 1 red apple, cored and finely sliced; 2 celery sticks, finely sliced; 100g baby spinach; FOR THE YOGURT DIP; 200g Greek-style yogurt; 2tbsp tahini; Juice ½ lemon

VMG Recipes