2 carrots, thinly julienned

2 parsnips, thinly julienned

1 tbsp (15 ml) lemon juice

2 tbsp (30 ml) olive oil

1 cup (30 g) vegetable sprouts (radishes, beans, etc.)

Salt and pepper

In a bowl, combine the carrots, parsnips, lemon juice and olive oil. Season with salt and pepper.

Serve with the vegetable sprouts and Falafel (see recipe below) if desired.

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