Falafel Bowl (vegan, gluten-free)

90 minutes For 2 people Ingredients: 3 1/2 cups freshly cooked chickpeas or 2 cans (500g), 1 small onions, 2 cloves garlic, 1/2 bunch of fresh parsley, 1/2 bunch of fresh coriander, 1/2 tsp paprika powder, 1/2 tsp ground cumin, 1/2 tsp black cumin seeds (optional), 1 tbsp spelt flour, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp bicarb soda, 500ml rapeseed oil or coconut oil for frying,
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Falafel Bowl
(vegan, gluten-free)

10. July 2017

Ingredients

For 2 people

Falafel

3 1/2 cups freshly cooked chickpeas or 2 cans (500g)

1 small onions

2 cloves garlic

1/2 bunch of fresh parsley

1/2 bunch of fresh coriander

1/2 tsp paprika powder

1/2 tsp ground cumin

1/2 tsp black cumin seeds (optional)

1 tbsp spelt flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp bicarb soda

500ml rapeseed oil or coconut oil for frying

Preparation time:

90 minutes

Difficulty:

easy

Fried Mung Beans

1 1/2 cups (200g) mung beans (soaked for at least 4 hours)

1 clove garlic

1 white onion (about 150g)

1 large handful of fresh mint

1 large handful fresh coriander

1 small piece of fresh turmeric or 1 tsp turmeric powder

1 cm ginger root

2 tsp coconut oil for frying

1/2 tsp cumin

If compatible

1/2 tsp salt

Avocado Dip

1 ripe avocado

1/2 clove garlic

1/2 tsp onion powder

1/2 tsp lime juice

1/2-1 tbsp coconut milk

Or another plant milk

Pinch salt

Further ingredients

1 cup basmati rice

Fresh vegetables of your choice, e.g. red cabbage, radishes, peppers ....

Instructions

1.

For the falafel peel the onion, garlic and turmeric, wash the mint and coriander and cut everything roughly small.

Put all ingredients except of soda, flour and oil in a blender and mix well.
Combine the finished puree with spelt flour and soda, spice up if needed and form small balls.

Heat the oil in a high pan, fry the balls in portions golden brown (about 4-5 minutes) and drain on a kitchen paper.

2.

For the avocado dip peel the garlic, cut it fine and fry it shortly in a pan (so it becomes more tolerable but you can use it raw too). Peel the avocado, quarter it and put it in a blender together with all the other ingredients.

Mix everything until the desired consistency is reached and fill the dip into a small dish

3.

For the mung beans peel and chop garlic, onion, ginger and turmeric.
Wash the mint and coriander and chop finely.

Heat the coconut oil in a pan, add garlic, onion, ginger and turmeric (if you us the fresh one) and cook until the onion gets translucent.
Add the well drained mung beans and fry for a short time at a high heat stirring constantly

Now add cumin, turmeric (if powder is used) and salt, stir well, put a lid on the pan and fry for about 10 minutes at low heat. Stir from time to time.
Remove the pan from the stove, stir in the minced mint and coriander and serve immediately.

4.

In the meantime, cook the rice according to the instructions on the package and wash and prepare the fresh vegetables.

5.

Once all the ingredients are prepared just put them in a bowl and …

6.

Enjoy!

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