Ingredients

• medium red onions - 2
• olive oil - 2 tbsp.
• butter beans - 2x 14 oz. (400g) cans (drained)
• cherry tomatoes - 3 cups (450g) (halved)
• coriander - 2 handfuls
• lemon - 1
• balsamic vinegar - 1 tbsp.
• ground cumin - 1 tsp.
• falafels - 12 (to serve
• optional -
• not included in nutritional information above) -

Preparation Instructions

1. Cut the onions into rings. Heat ½ tablespoon of oil in a pan and fry the onions for 3 minutes.

2. In the meantime, drain the beans and rinse them under cold running water, add to the onion and cook for another 6 minutes, on low heat. Stir occasionally. Halve the tomatoes and add into the pan in the last two minutes.

3. Meanwhile, heat ½ tablespoon of the remaining oil in a frying pan and fry the falafels 6 minutes until heated through and browned, or according to packaging.

4. Chop the coriander and squeeze the lemon. Make the dressing by mixing together 2 tablespoon of lemon juice, the remaining oil, vinegar, cumin, pepper and salt.

5. Mix the dressing with the bean-tomato mixture and cilantro. Serve with falafels (optional).