Buddha Bowl with Falafel
Ingredientes
0.25 as needed rad cabbage
0.5 bunch coriander
0.5 bunch watercress
1 bunch basil leaves
1 bunch radishes
1 clove garlic
1 as needed lime
1 medium egg
1 as needed bread roll, stale
1 tin chickpeas, about 450 grams (undrained weight)
1 tsp cumin
150 grams full fat yoghurt
2 as needed beetroot, cooked
2 sprigs of fresh herb, e.g. mint, coriander & parsley
2 plain flour
4 as needed carrots
4 as needed mini cucumbers
80 grams baby spinach, washed
to taste black pepper
pinch of sugar
to taste sea salt
0.5 zest of lemon
Instrucciones
PASO 1/9
Heat the oven to 200°C.
PASO 2/9
Add the falafel ingredients to Braun’s MQ9 all-in-one food processor and blend to a smooth mixture.
PASO 3/9
Add the bread roll to Braun’s MQ9 chopper accessory (350ml) and grind to a fine consistency. Spread the breadcrumbs out on a plate. Roll the falafel mixture carefully into small balls and coat with the breadcrumbs. Place on a baking sheet lined with baking parchment and bake in the heated oven until golden brown, about 20 minutes.
PASO 4/9
Peel the carrots. Using Braun’s MQ9 all-in-one food processor with its slicing insert, thinly slice the beetroot and cucumber one after the other.
PASO 5/9
Using Braun’s MQ9 all-in-one food processor with its slicing insert, thinly slice the radishes, carrots and red cabbage one after the other.
PASO 6/9
Heat some oil in a non-stick frying pan and sauté the carrot strips lightly.
PASO 7/9
For the dressing, add all the ingredients to the beaker and mix with Braun’s MultiQuick MQ9 hand blender.
PASO 8/9
For the gremolata, add all the ingredients to Braun’s MQ9 chopper accessory (350ml) and chop roughly using the pulse button at medium speed.
PASO 9/9
Distribute the prepared vegetables between 4 dishes and top with the falafel. Sprinkle with gremolata and serve with the dressing.
Note: The falafels are also delicious served cold. This recipe was prepared using Braun’s MultiQuick 9 hand blender with several accessories.
Buddha Bowl with Falafel
Ingredientes
0.25 as needed rad cabbage
0.5 bunch coriander
0.5 bunch watercress
1 bunch basil leaves
1 bunch radishes
1 clove garlic
1 as needed lime
1 medium egg
1 as needed bread roll, stale
1 tin chickpeas, about 450 grams (undrained weight)
1 tsp cumin
150 grams full fat yoghurt
2 as needed beetroot, cooked
2 sprigs of fresh herb, e.g. mint, coriander & parsley
2 plain flour
4 as needed carrots
4 as needed mini cucumbers
80 grams baby spinach, washed
to taste black pepper
pinch of sugar
to taste sea salt
0.5 zest of lemon
Instrucciones
PASO 1/9
Heat the oven to 200°C.
PASO 2/9
Add the falafel ingredients to Braun’s MQ9 all-in-one food processor and blend to a smooth mixture.
PASO 3/9
Add the bread roll to Braun’s MQ9 chopper accessory (350ml) and grind to a fine consistency. Spread the breadcrumbs out on a plate. Roll the falafel mixture carefully into small balls and coat with the breadcrumbs. Place on a baking sheet lined with baking parchment and bake in the heated oven until golden brown, about 20 minutes.
PASO 4/9
Peel the carrots. Using Braun’s MQ9 all-in-one food processor with its slicing insert, thinly slice the beetroot and cucumber one after the other.
PASO 5/9
Using Braun’s MQ9 all-in-one food processor with its slicing insert, thinly slice the radishes, carrots and red cabbage one after the other.
PASO 6/9
Heat some oil in a non-stick frying pan and sauté the carrot strips lightly.
PASO 7/9
For the dressing, add all the ingredients to the beaker and mix with Braun’s MultiQuick MQ9 hand blender.
PASO 8/9
For the gremolata, add all the ingredients to Braun’s MQ9 chopper accessory (350ml) and chop roughly using the pulse button at medium speed.
PASO 9/9
Distribute the prepared vegetables between 4 dishes and top with the falafel. Sprinkle with gremolata and serve with the dressing.
