If you love falafels, you will love this faster alternative. While the salad keeps the same yum flavor as falafel, it saves you time of having to process and cook it. Finally once you make it, you can serve it in at least three different ways. Serve it as it is, use it to fill the pita pocket add humus or yoghurt dressing for additional flavour or fold it in a wrap with omelette. However you decide to have it you can be assured that you had filling and tasty meal. Ingredient
Ingredients 1 Packet of Filo pastry (TIMOS,375g) 1x 500g fat reduced cottage cheese 1x250g fat reduced sour cream 4x Eggs free range 4 Cup Silverbeet without stems chopped and blanched, drained Feta Cheese 50g 2tb oil (canola or any preferred) Procedure: In a bowl whisk eggs and mix in cottage cheese and sour cream. Into the egg and cheese mixture add blanched silverbeet and roughly chopped feta cheese and mix well. Start layering two sheets of filo, brush with oil and add
Ingredients Tofu, 340g soft in brine, drained 1 Cup Chickpea, canned, rinsed and drained ½ Onion, brown chopped 3 Garlic cloves, minced ½ Chilli paper 4 Carrots 5 Mushrooms, white button, roughly chopped 4 Potatoes, peeled and chopped into small cubes 1-2 Capsicum Red 1 tsp curry powder 3 tb fresh Coriander, chopped 1 tb oil 1Cup Coconut milk/cream 4 Cups water or salt reduced stock of your choice Salt to taste (omit if using stock) Instructions Heat oil in a large sauce pan.