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Stephanie Crews Thompson
Pita's with beetroot table and coleslaw
Falafel with cabbage and cranberries in a pita bread.
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Ingredients
Directions
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Heat the oil in a large frying pan and fry the beetroot table 6 minutes on medium heat.
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Make a sauce of the ketchup and Yofresh. Mix with the coals and add the cranberries.
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Heat the pita according to the instructions on the package. Cut open and fill with coleslaw and beetroot table. Serve with the rest of the coleslaw.
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Nutrition
660Calories
Sodium0% DV1.050mg
Fat43% DV28g
Protein34% DV17g
Carbs26% DV77g
Fiber68% DV17g
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