Mexican falafel nacho salad with corn chips & sweet chilli cream

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings people

Appliance/Function:

Preheat the oven according to the falafel packet temperature directions. Line an oven tray with baking paper.

Add 420 g frozen falafels to the prepared oven tray and cook according to packet directions. When there are 4 minutes of cooking time remaining, remove the falafels from the oven and roughly chop.

While the falafels are cooking, thinly slice 1 iceberg lettuce. Dice 2 tomato. Peel and finely dice or grate 1 carrot. Drain and rinse 400 g corn and 400 g black beans.

Heat 1 tbsp olive oil in a large frypan on high heat. Add the chopped falafels, breaking up the falafels with a spoon, until crispy and crumbly. Remove the falafel mixture from the pan. Reserve the pan.

Heat 1 tbsp olive oil in the reserved frypan on high heat. Cook carrot for about 3 minutes, until softened. Crumble in 1 cube vegetable stock. Add the corn, black beans, 2 tbsp Mexican seasoning, and 125 ml / ½ cupof water to the pan and stir to combine. Reduce heat to medium and cook for a further 3-4 minutes, until thickened. Add the falafel back into the pan and cook for 1-2 minutes until heated through. Season to taste with salt and pepper.

Fill up bowls with the lettuce, falafel and veggie mixture, tomatoes and crush over the corn chips. Add a good dollop of sour cream and sweet chilli on top.