Falafel Bowl with Avocado Dip and Rice
Ingredients
Falafel
- 3 1/2 cups freshly cooked chickpeas or 2 cans (500g)
- 1 small onion
- 2 cloves garlic
- 1/2 bunch of fresh parsley
- 1/2 bunch of 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 bicarb 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 salt
Additional
- 1 cup basmati rice
- Fresh vegetables of your choice e.g. broccoli, collard greens or peppers
Preparation
Peel the onion, garlic and turmeric, wash the mint and coriander and cut everything roughly small.
Put all ingredients except soda, flour and oil in a blender and mix well.
Combine the finished puree with spelt flour and soda, spice up if needed and form small balls.
Heat the oil in a high pan, fry the balls in portions golden brown for about 4-5 minutes and drain on kitchen paper.
For the avocado dip, peel the garlic, cut it fine and fry it shortly in a pan or use it raw. Peel the avocado, quarter it and put it in a blender with all other ingredients.
Mix everything until the desired consistency is reached and fill the dip into a small dish.
Cook the rice according to the instructions on the package and wash and prepare the fresh vegetables.
Once all the ingredients are prepared, put them in a bowl and serve.
