Celebrate National Bagel Day with the New York Bakery Co.

What better way to celebrate National Bagel Day today (9 February) than with a warming falafel, beetroot and carrot slaw concoction from the New York Bakery Co!

No need to worry about fussy guests either, as it’s 100% vegan!



  • 1 Multigrain bagel
  • 3 tblsp hummus
  • 2 falafel balls
  • Handful of rocket

For the beetroot and carrot slaw

  • 200g grated beetroot
  • 100g grated carrot
  • 50g finely sliced red onion


  • 1tblsp extra virgin olive oil
  • 1tblsp cider vinegar
  • 1tblsp tahini
  • Pinch of salt and pepper
Preparation method: 
  • Warm the falafel balls in the oven for 16 – 18 minutes at 200c
  • Slice and warm the bagel
  • Spread the hummus on in the inside of the top and base of the bagel
  • Cut the falafel balls into 2 and place around the bagel base
  • Finish with the beetroot and carrot slaw and the bagel top.

To make beetroot and carrot slaw:

  • Mix 200g grated beetroot, 100g grated carrot, 50g finely sliced red onion.

For the dressing

  • Combine 1tblsp extra virgin olive oil, 1tblsp cider vinegar, 1tblsp tahini and a pinch of salt and pepper and whisk until salt dissolves.
  • Toss with the vegetables and let stand for 20-30 minutes before serving, tossing regularly.

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