FALAFEL TAHINI SALAD

Ingredients

• 25 g Tahini
• 2 g Coriander, chopped, fresh
• 1 g Cumin, ground
• 4 ml Apple cider vinegar
• 1 pinch Sea salt flakes
• 14 g Coconut yogurt, plain, cultured, so delicious
• 15 ml Water
• 55 g Green salad mix
• 35 g Sauerkraut
• 140 g Lentils, boiled, MRSJP

Method

1. Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
2. In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
3. Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
4. Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
5. Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing.
6. Enjoy!