Falafel Pitta & Potato salad

Dinner

615kcal
Moderate
Serves 1
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 30 mins
Cooking time: 30 mins
Post workout meal
Family friendly

Falafel:10 (2 per person)
Potato Salad- 3 Servings

Falafel; Keep in the fridge for about a week
They freeze well too

Ingredients

1 onion

4 garlic cloves

1 red chilli

120 g grated carrot

2 tbsp powdered peanut butter

2 tbsp chickpea flour

2 tbsp nutritional yeast

2 tsp rapeseed oil

2 tsp olive oil

1 tsp sriracha optional

1 tbsp chipotle powder

2 tsp ground cumin

1 tsp smoked paprika

2 can chickpeas

1 Multiseed Pitta Fitzgerald

1 red pepper hummus

1 spring onions

2 Baby plum tomatoes

600 g baby potatoes

35 g roasted hazelnut

1 tbsp nutritional yeast

30 g heinz garlic sauce

1 tsp dijon mustard

Directions

1. Roughly chop the onion, crush garlic, chop and deseed chillis, grate carrots.
2. Add all ingredients into a food processor and blend to a smooth but slightly chunky texture
3. Leave the mixture in the fridge for 30 mins
4. Preheat oven to 200 Degrees (fan oven)
5. Roll into 10 balls
6. Place balls on baking sheet on a baking tray in the oven for 30 mins until nicely browned

For Potato Salad

1. Preheat oven to 180
2. Roast hazelnuts for 10 mins
3. Place in a tea towel & rub skins away, leave to cool before chopping finely
4. Rinse potatoes and chop in halves
5. Boil potatoes for 15 mins
6. Leave to cool for 30 mins
7.Chop spring onion/scallion into small pieces
8. Mix all ingredients together


Serve and Enjoy.