Falafel bowl

Total time 515 mins
30 mins preparation time
480 mins additional time
5 mins cooking time

Ingredients

4 portion(s)

Falafels

200 g
dried chickpeas
1 
small red onion
2 
cloves garlic
1 tsp
cumin
2 tbsp
tahini
1 handful
fresh coriander
1 
lemon
Oil for frying

PICKLED ONION

1 
large onion
50 ml
vinegar
50 ml
water
50 ml
sugar
1 
bay leaf

DRESSING

2 tbsp
peanut butter
1 tbsp
sesame oil
2 tbsp
water
4 tbsp
olive oil
1 tbsp
lemon juice and a bit of lemon zest
1 
large beetroot
2 
carrots
1 
can of chickpeas
1 
radicchio
Fresh coriander

Preparation

Step 1

Soak the dried chickpeas in cold water for minimum 8 hours. Drain the water and put the chickpeas in a food processor and chop finely. Add chopped red onion, soy sauce, garlic, cumin, tahini, salt and coriander and blitz until it’s a smooth consistency. Season with lemon zest and juice. Make falafels and fry them in 170°C hot oil for 3-4 minutes.

Step 2

Cut onion in thin slices. Bring vinegar, water, soy sauce, sugar, and bay leaf to the boil until the sugar has melted. Put the onion in the vinegar mix and leave to pickle for minimum 30 minutes.

Step 3

Mix peanut butter, sesame oil, water, soy sauce, olive oil and lemon juice and zest for a dressing. Season with freshly ground black pepper.

Step 4

Cut beetroot and carrot into spirals or thin strips and mix with some of the dressing. Mix chickpeas with some dressing. Place radicchio leaves in 4 bowls. Put the vegetables, chickpeas, pickled onions, and falafels on top. Garnish with fresh coriander and more dressing.

Recipe-ID: 902

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Soak the dried chickpeas in cold water for minimum 8 hours. Drain the water and put the chickpeas in a food processor and chop finely. Add chopped red onion, soy sauce, garlic, cumin, tahini, salt and coriander and blitz until it’s a smooth consistency. Season with lemon zest and juice. Make falafels and fry them in 170°C hot oil for 3-4 minutes.

Cut onion in thin slices. Bring vinegar, water, soy sauce, sugar, and bay leaf to the boil until the sugar has melted. Put the onion in the vinegar mix and leave to pickle for minimum 30 minutes.

Mix peanut butter, sesame oil, water, soy sauce, olive oil and lemon juice and zest for a dressing. Season with freshly ground black pepper.

Cut beetroot and carrot into spirals or thin strips and mix with some of the dressing. Mix chickpeas with some dressing. Place radicchio leaves in 4 bowls. Put the vegetables, chickpeas, pickled onions, and falafels on top. Garnish with fresh coriander and more dressing.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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