Hello beauties,

Today, I want to introduce you to one of my all time favourites. The good old falafel bowl jam-packed with veggies.

This is a dish really suited the season of spring. When you’re tired of soup but it is not quite time for just salad as you still need something to warm you up. It is the perfect combination of fresh crisp salad and nice warming veggies. And the best about it is that you can throw in any left over veggies you have in your fridge – it will come together nicely through the Middle Eastern spices and the tahini dressing.

At my restaurant, this is our customer’s favourites as it is super nutritious combining chickpeas (they are an amazing source of protein, carbohydrates and fiber), veggies (especially cauliflower is high in fiber and B-vitamins and beets are rich in calcium, iron and vitamins A and C) and tumeric (having anti-inflammatory properties)!

Also it is super easy to make so give it a try and see if you like it as much as I do 😉

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Ingredients:

• 2 carrots (sliced)
• 1 sweet potato (cut in sticks)
• 1 courgette (sliced)
• 1/2 head of cauliflower (cut in florets)
• 1/2 can chickpeas (cooked)
• 2 peppers (sliced)
• 2 cloves garlic (minced)
• 2 tbsp oil (for example rapeseed oil)
• 1 cup lettuce (chopped) 
• salt
• cumin powder

Ingredients for Turmeric-Tahini dressing:

• 2 tbsp fresh parsley (chopped finely)
• 1/2 lemon (squeezed) 
• 4 tbsp rapeseed oil
• 1 tbsp vegan white wine vinegar
• 1 tsp maple syrup
• 1 tbsp of Tahini paste
• 1/2 tsp turmeric 
• 1/2 tsp salt
• 4tbsp hot water

Ingredients for the Beet-Falafel:

• 1 beet (cooked and pureed)
• 1/2 can of chickpeas (cooked)
• 2 tbsp fresh parsley (chopped finely)
• 2 tbsp of oats
• 1 tsp oil
• 1 tsp salt

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Method:

1. Line a baking sheet with parchment paper and preheat your oven to 180C.
2. Wash and prep your veggies.
3. Mix cumin with salt, garlic and oil on the baking sheet and add carrots and sweet potato.
4. Bake in the oven on the middle rack for about 20 minutes.
5. Meanwhile make the falafel by adding all ingredients to your food processor. If the dough is to sticky add a bit of flour and form small balls.
6. If you are trying to reduce your fat-intake don’t pan-fry but instead place on a baking sheet and bake for 10 minutes.
7. Drain chickpeas and add courgette, cauliflower and pepper and add to the veggies already in the oven and bake for another 15 minutes.
8. For the sauce mix all but the parsley in a food processor. Then add the chopped parsley.
9. To serve, put the chopped lettuce in your bowls, divide the veggies into 2 – 3 bowls (depending on size) and drizzle with sauce, garnish with sesame if you like.

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Feel free to share this with your friends:

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Wait, there is more to try for yourself: