Falafelly Good
Falafelly Good
| Serves 4 | Cooking time: 15 minutes |
Vegetarian
Vegan
Fabulous, filling and full of flavour. Need we say more?
Ingredients
- 150g falafel
- 6 tbsp reduced fat houmous
- 10 small cherry tomatoes, quartered
- 2 spring onions, chopped
- 30g baby spinach leaves
- 1.5 tbsp olive oil
- juice of 1 lemon
- salt and pepper to season
- 4 Bannisters Yorkshire Family Farm Baked Jacket Potatoes
Method
Preheat the oven to 200oC/400oF/Gas 6.
Bake the falafel on a baking tray for 12 mins or according to the pack instructions.
Cut each hot falafel into 4 and place in a bowl.
Roughly chop the spinach leaves, then add these to the bowl, stir well and leave for 5 mins until the leaves have wilted a bit.
Add the tomatoes and onion to the bowl with the olive oil and lemon juice and lightly mix together, season to taste.
Open out the cross in the top of each baked potato and fluff up the centre.
Divide the houmous between the hot potatoes and heap the falafel salad between them.
Serve with a scattering of a few more spring onions.
