Name: Falafel Bowl with pita
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1⁄2 piece Zucchini; 1⁄2 piece Avocado; 75 g Cherry tomatoes; 1 Tbsp Pumpkin seeds; 40 g Lamb's lettuce; 1⁄2 piece Eggplant; 1 Tbsp Mixed sprouts; 100 g Chickpeas (canned); 1 Tbsp Hummus; 1 piece whole wheat pita bread; 75 g Falafel

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Nightshade

Sesame

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Legumes

Seeds

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Mediterranean

Falafel Bowl with pita

 In this dish you can choose to grill the aubergine and zucchini in the grill pan or to prepare them in the oven.  Oven: Preheat the oven to 200 degrees and cut the vegetables into cubes. Mix the vegetables with a generous splash of olive oil, salt and pepper on a baking tray with baking paper. Mix well. Place the vegetables in the preheated oven for 20 minutes and scoop halfway through.  Grill pan: Cut the aubergine and zucchini into round slices. What I always like is mixing them in a large mixing bowl with olive oil, pepper and salt. Then grill the vegetables on both sides in about two minutes. It is a job to grill them all, but the taste is so good. 

 Meanwhile, cut the cherry tomatoes and rinse the chickpeas under cold water. 

 Take two deep plates and place the lamb&#39;s lettuce and chickpeas in it. 

 Put a frying pan with a dash of olive oil on the stove and fry the falafel in about 7 minutes. 

 In the meantime, grill the pitas in the toaster. 

 All that remains now is to finish the bowl by adding the grilled vegetables, falafel and hummus to your bowl. You can serve the pita sandwich next to it, but you can also eat the salad and falafel in or on the bread. 

Falafel Bowl with pita

Falafel Bowl with pita

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