Name: Falafel bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 piece Egg; to taste Black pepper; 1⁄2 Tbsp Coconut oil; 1⁄2 piece Onion; 1 clove Garlic; 1⁄4 tsp Cumin Ground; 1⁄4 tsp Paprika powder; 1⁄4 tsp Dried coriander; 2 1⁄2 twigs Fresh parsley; 1⁄4 tsp Cayenne pepper; to taste Salt; 125 g Chickpeas (canned); 1 1⁄2 Tbsp Whole-grain wheat flour; 1 1⁄2 Tbsp Almonds; 1 piece Tomatoes; 1 hand Arugula; 1 piece Red Beets; 2 Tbsp Water (warm); 3⁄4 Tbsp Lemon juice; 1 Tbsp Tahini

Nuts

Fruit

Nightshade

Sesame

Chicken egg

Gluten

Legumes

Citrus

Simone van der Koelen

Lunch

Vegetarian

Sirtfood

Salad

Dressing

Falafel bowl

 Let the chickpeas drain well in a colander. 

 Heat a frying pan with some (coconut) oil over medium heat and fry the onion and garlic until translucent. Add paprika, cayenne pepper, cumin coriander and cook for 1 minute.  Put the mixture in a bowl. 

 Put the chickpeas, parsley and the egg in the food processor and mix until you have coarse grains. Spoon the mixture together with the onion mixture into the bowl and stir well. Add the flour and a good pinch of salt and pepper and stir well. 

 Dust your hands with flour and turn into balls of 1 tbsp of the chickpea mixture. Press flat and place on a plate. Repeat with the rest of the mixture. 

 Heat a frying pan over medium heat with some (coconut) oil. Bake the falafel golden brown in about 3 minutes per side. 

 Cut the beetroot into thin slices and the tomatoes into pieces. 

 Divide the arugula over the lunch boxes. Divide the vegetables and falafel over the arugula. 

 Coarsely chop the almonds and sprinkle over the salad. 

 Mix the ingredients for the dressing in a bowl into a creamy whole. Garnish to taste with the dressing. 

Falafel bowl

Falafel bowl

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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