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Ingredients
- 11 oz dried green lentils
- water, for soaking
Falafel
- 6 oz yellow onions, cut into wedges
- 5 sprigs fresh parsley, leaves only
- 5 sprigs fresh cilantro, leaves only
- 3 tsp ground cumin
- 2 tsp ras el hanout (see Tip)
- 1 tsp salt
- 11 oz vegetable oil, for shallow frying
Vegetables
- 7 oz carrots, cut into pieces (2 in.)
-
11
oz red cabbage, cored, in pieces (2 in.)
or 11 oz white cabbage, cored, in pieces (2 in.) - 14 oz water
- 11 oz sweet potatoes, diced (½ in.)
- 11 oz broccoli florets
Dressing and Assembly
- 7 oz plain yogurt
- 2 tsp honey
- 4 tsp lemon juice
- ⅛ tsp salt
- 1 pinch white pepper
- 5 fresh chives, cut into pieces
- 4 oz baby spinach
-
fresh cilantro leaves, to garnish
or fresh parsley leaves, to garnish - 2 tbsp pomegranate arils/seeds (optional)
- Nutrition
- per 1 portion
- Calories
- 1644 kJ / 393 kcal
- Protein
- 21 g
- Carbohydrates
- 69 g
- Fat
- 7 g
- Saturated Fat
- 2 g
- Fibre
- 17 g
- Sodium
- 833 mg
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