Falafel Beetroot Bagel Sandwich
This delicious, toasted bagel sandwich is filled with falafel, shredded vegetables and a tangy sauce for the most satisfying and tasty lunch.
Servings: 1 sandwich
- 1 sesame bagel
- 1 tbsp mango chutney
- 1 small carrot grated
- 2 beetroot grated (pickled or plain)
- 3 falafel halved
- 2 tbsp hummus
Cut the gagel in half and toast (broil).
Spread one half of the bagel with a generous layer of mango chutney, then top with the grated beetroot.
Next add a layer of grated carrot and top with halves of falafel.
Spread the other slice of bagel with a thick layer of hummus. You want to be generous.
Top your bagel sandwich, bite in and enjoy!
- You may use pickled, raw or plain cooked beetroot for this dish. I like pickled baby beets as they add a tang.
- You could use a plain bagel if you can't find a sesame bagel.
- This bagel sandwich is best served, warm and crisp. but can be made ahead for the next day and stored in the fridge.
Serving: 1g | Calories: 588kcal | Carbohydrates: 94g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 836mg | Potassium: 878mg | Fiber: 10g | Sugar: 25g | Vitamin A: 8416IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 4mg