Name: Falafel Buddha Bowl
Cook time: 45 min
Yield: 4 servings
Ingredients: 2 carrot; 400 g of chickpeas (canned, drained weight); 1 green onion; 1 tablespoon of ground cumin; 1 pinch of powdered chili; 40 g of flour; 0.5 teaspoon of baking powder; 8 bunch of fresh coriander; 200 g of quinoa; 2 avocado; 1 cucumber; 1 cooked beetroot; 100 g of lettuce; 150 g of cottage cheese; 2 tablespoon of mayonnaise; 1 garlic clove; 5 pinch of chives

Falafel Buddha Bowl

Falafel Buddha Bowl: no one will resist this easy recipe for an extra fresh and delicious buddha bowl!

Vegetarian Public

Course: Main course

Preparation time: 0 minutes

Cooking time: 45 minutes

Cost per serving: 1,63 €

Energy: 674 kcal / serving

Instructions

1. * In a blender, combine drained chickpeas, peeled and grated carrots, chopped onion, cumin, a pinch of chili powder, flour, half a teaspoon of baking powder, and an egg. Add a good pinch of salt and pepper.
- Blend until a dough forms. Pour into a bowl and mix in breadcrumbs and 8 sprigs of chopped coriander.
- Shape the mixture into balls by hand and coat them in the remaining breadcrumbs. Refrigerate.
- Bring a large pot of salted water to a boil and cook the quinoa according to package instructions. Refresh and drain.
- Slice open and cut the avocado into slices, then wash and dice the cucumber. Peel and cut the beet in the same way. Wash and dry the lettuce.
- Prepare the sauce: mix together yogurt with mayonnaise and add minced garlic and chopped chives. Season with salt and pepper.
- Fry the falafels in oil or in a deep fryer at 180°C, then drain on paper towels.
- Divide the quinoa among four bowls, then arrange the vegetables and lettuce in a harmonious manner. Finish with the hot falafels and drizzle with sauce. Serve immediately!
2. Enjoy!