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BEETROOT & CARROT FALAFEL WITH SMOKED AUBERGINE & JEWELLED RICE
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These falafel are deep crimson in colour and naturally sweet, bursting with middle eastern flavours.
Smoky roast aubergine and exotic rice pilaf compliment this dish.
SERVING INSTRUCTIONS
MICROWAVE: Lid on. Cook on full power for 3 mins. Stir rice gently & re-cover. Cook for another 1 min 30 secs. Stand for 2 mins. Stir and ensure the food is piping hot before serving. Enjoy!
OVEN: Pre-heat oven to 170°C. Cook for 20 mins with the lid on. Stir and ensure the food is piping hot before serving. Enjoy!
Keep refrigerated, eat within 3 days.
These heating instructions are to be used as a guide only and are approximate as all ovens vary.
INGREDIENTS
Chickpeas, carrot, onion, garlic, beetroot, aubergine, sunflower oil, chili, spices, baking powder, salt, vegetable stock, sesame seeds.
White bean sauce- cannellini beans, chickpeas, lemon juice, orange juice, sunflower oil, salt spices.
Jewelled rice- basmati rice, onion, carrot, almonds, currants, barberries, sunflower oil, vegetable stock, salt, spices .
DIETARIES
Gluten friendly, Vegan, Nut friendly, Egg free.
Nutritional Information – Beetroot & carrot falafel with smoked aubergine
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