Orange Marmalade From Spain
Check out our quick and easy vegan baguettes. These simple sandwiches are packed with creamy hummus, vibrant broad beans and flavoursome falafel, a perfect lunchtime meal
INGREDIENT :
- 5-7 (we used Cauldron) falafels
- 1 large avocado
- 4-5 tbsp hummus
- 2 tsp tahini
- ½ lemon, juiced to make 2 tbsp
- 2 demi-baguettes, warmed (see notes below)
- 150g frozen broad beans, blanched and double podded
- a big handful micro herbs or salad leaves, (see notes below)
RECIPE DIRECTION :
- Bake the falafels following pack instructions, then halve or break into smaller chunks, if you like.
- Put the avocado, hummus and tahini in a food processor with 1 tbsp lemon juice and some seasoning, and whizz until smooth.
- Split the warmed baguette down the middle and open out, then spread both sides thickly with the avo hummus. Scatter the broad beans over one side, the micro herbs or salad over the other, and stuff the falafel into the middle. Add the remaining lemon juice then squidge the baguette closed and cut in half to serve.
