Low-Cal Falafel Mezze Plates

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the cabbage with a sharp knife or mandoline. Finely chop the cucumber and tomato. Combine 1 tbs red wine vinegar and 1 tsp honey in a large bowl. Add the cabbage and toss to coat. Set aside to pickle, tossing occasionally, until needed.

Put the falafel on the lined tray and spray with olive oil. Bake for 15 mins or until golden and warmed through. Season with salt and pepper.

Meanwhile, bring a small saucepan of water to the boil for the quinoa. Rinse the quinoa well in a sieve, then drain (see Kitchen 101). Add the quinoa to the pan, return to the boil and cook for 12 mins or until tender. Drain, then rinse under cold water to cool.

While the quinoa is cooking, bring a small saucepan of water to the boil for the eggs. Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and quarter the eggs.

Fluff the quinoa with a fork. Add the cucumber, tomato and half the kofta seasoning*, season with salt and pepper and toss to combine. Divide the falafel, quinoa mixture, pickled slaw, egg and hummus among bowls and enjoy!

It’s important to rinse the quinoa well to remove the natural coating called saponin, which can make it taste bitter or soapy.