- 2 Large Carrots
- 1/2 Fennel Bulb
- 2 Crushed Garlic Cloves
- 1 Onion
- 5 Crushed Falafels
- 1 Tbsp Coconut Oil
- 1 Cup of Asparagus
- 1 Cup of Gardens Peas
- 1/2 Lemon Squeezed
Start by adding the coconut oil, onion, garlic, a little but of water and steam fry for 2 mins.
Add the fennel, a bit S&P and some further water. Then squash the falafels into the pan followed by more water.
Next, add the asparagus, squeeze of lemon and fresh peas.
Cook for a further 5 mins, whilst this is simmering spiralize/ribbon your carrot.
Simply mix the carrot and falafel mixture together and serve!