Extreme falafel bowl

Cook time: 20 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Falafel mix
Couple
1 pottle
Family
2 pottles
Bulgur wheat
Couple
1 packet
Family
1 packet
Coriander and curly parsley
Couple
1 pack
Family
1 pack
Lemon
Couple
1/2
Family
1
Baby turnip
Couple
All
Family
All
Cucumber
Couple
1/3
Family
1/2
Carrot
Couple
1
Family
2
Beetroot
Couple
1
Family
2
Hummus
Couple
1 pottle
Family
1 pottle
Garlic yoghurt sauce
Couple
1 pottle
Family
1 pottle

The chickpeas in the falafel mix are soaked in water overnight, then blended with all the goodness. Keep in mind that the chickpeas are raw and require a decent amount of oil when cooking.

If you’re on the gluten-free plan, you have quinoa instead of bulgur wheat. Cook the quinoa in boiling water for about 12 minutes, until sprouted and soft.

Instructions

1

Boil a kettle.

2

Add the bulgur wheat to a bowl. Add enough boiling water to just cover, then cover the bowl with cling wrap or a plate, and let sit for 10 minutes.

3

Peel the turnip, cut it in half, then thinly slice.

Slice cucumber into half-moons and set aside.

Combine the cucumber and turnip with a pinch of salt and a splash of olive oil.

Grate the beetroot and carrot, mix together with a splash of olive oil.

4

To make the tabouli, chop the coriander stalk and all, remove the leaves from the parsley stalk, chop, then discard the stalk.

Add to the cooked bulgur wheat along with lemon juice, a drizzle of olive oil and a pinch of salt, then fold together.

5

Heat 1 cm of oil in a pan over a medium heat. Form falafel mix into golf ball sized portions and flatten into patties. Fry in a pan for 4 to 5 minutes on each side. Place on a paper towel and season with a little salt.

6

Spoon the tabouli into bowls, top with baby turnip and cucumber. Lay out the falafel on one side of the bowl along with grated carrot and beetroot. Add a dollop of hummus. Finish with a drizzle of garlic yoghurt.

Add some hot sauce, if you like it spicy.



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