This was only my second time making this dish, but I love it. A healthy, quick and easy, filling salad which tastes delicious. This dinner is perfect for summer!
4 cups lettuce
4 strands celery diced
1 onion sliced
2 potatoes cut into thick matchsticks
1/2 kumara (sweet potato) cut into thick matchsticks
1/4 cabbage finely sliced
1/2 capsicum sliced
6 Tbsp coconut oil
1 tsp cumin
Salt & Pepper
1 tsp coriander
1 tsp tumeric
1/2 tsp chilli powder (optional)
1 can chickpeas
1 can kidney beans
Tub of pre made falafel mix (can buy gluten free)
Aioli Aioli recipe
- In a wok, heat 4 Tbsp coconut oil over a medium head. Add in the onion and cabbage and stir occasionally. After 5 minutes, add in the potato, kumara and capsicum. Once the veges are cooked through, add in the spices, salt & pepper and the cans of chickpeas and kidney beans. If at any time the veges stick to the bottom of the wok, turn heat down. Keep over heat for another 5 minutes then remove.
- In a frying pan add in 2 heaped Tbsp coconut oil and once heated, crumb in the falafel mix. Cook until golden brown (around 10 mins) over a medium heat, you will need to stir frequently to stop the falafel from sticking to the bottom of the frying pan.
- In a big bowl, add in the lettuce and celery. Place the stuff in the wok over top, then finally cover over with the crumbed falafel. I recommend serving with aioli.