Delicious Falafel Bowl with Vegetables and Dips
Ingredients
Falafel
- 3 1/2 cups freshly cooked chickpeas or 2 cans (500g)
- 1 small onion
- 2 cloves garlic
- 1/2 bunch fresh parsley
- 1/2 bunch 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 baking soda
- 500 ml coconut oil for frying
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
- Pinch of salt
Additional items
- 1 cup basmati rice
- Fresh vegetables (e.g., broccoli, collard greens, peppers)
Preparation
Peel the onion, garlic, and turmeric, wash the mint and coriander, and cut everything roughly small.
Put all ingredients except baking soda, spelt flour, and oil in a blender and mix well.
Combine the finished puree with spelt flour and baking soda, adjust seasoning if needed, and form small balls.
Heat the oil in a high pan, fry the balls in portions until golden brown (about 4-5 minutes), and drain on kitchen paper.
For the avocado dip, peel the garlic, cut it finely, and fry it briefly in a pan (or use raw).
Peel the avocado, quarter it, and put it in a blender with all other dip ingredients.
Mix everything until the desired consistency is reached and transfer the dip to a small dish.
Meanwhile, cook the rice according to the package instructions and wash and prepare the fresh vegetables.
Once all ingredients are prepared, assemble them in a bowl and enjoy.