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Mushroom falafels with salad
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150g essential Waitrose Cup Mushrooms, quartered
2 x 400g can essential Waitrose Chick Peas, drained and rinsed
2 tsp ground cumin
2 tbsp essential Waitrose Vegetable Oil
100g bag essential Waitrose Mixed Salad
100g essential Waitrose Cherry Tomatoes, halved
2 tbsp Waitrose Balsamic Dressing
4 essential Waitrose White Pittas, toasted
1. Place the mushrooms, chick peas, cumin, 1 tbsp oil and seasoning in a food processor and blend to a coarse paste. Divide into 12 and roll into balls.
2. Heat the remaining oil in a large frying pan and fry the falafels for 5 minutes, turning once, until golden.
3. Toss together the salad, tomatoes and dressing and serve with the falafels and sliced toasted pittas.
Typical values per serving:
This recipe was first published in October 2012.