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  • 1 Multigrain bagel (115g)
  • 3 tblsp hummus (50g)
  • 2 falafel balls (50g)
  • 50g beetroot and carrot slaw
  • 5g rocket

Serves 1


  • Warm the falafel balls in the oven for 16 – 18 minutes at 200c.
  • Slice and warm the bagel.
  • Spread the hummus on in the inside of the top and base of the bagel.
  • Cut the falafel balls into 2 and place around the bagel base.
  • Finish with the beetroot and carrot slaw and the bagel top.

  • To make beetroot and carrot slaw:

  • Mix 200g grated beetroot, 100g grated carrot, 50g finely sliced red onion.
  • For the dressing combine 1tblsp extra virgin olive oil, 1tblsp cider vinegar, 1tblsp tahini and a pinch of salt and pepper and whisk until salt dissolves.
  • Toss with the vegetables and let stand for 20-30 minutes before serving, tossing regularly.

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