Buddha Bowl with Falafel

Difficulty

Low

Time

45 min

Author

Kerstin Getto

Ingredients

Servings

2

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 Tbsp 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

Instructions

Step 1

Heat the oven to 200°C.

Step 2

Add the falafel ingredients to Braun’s MQ9 all-in-one food processor and blend to a smooth mixture.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Heat some oil in a non-stick frying pan and sauté the carrot strips lightly.

Step 7

For the dressing, add all the ingredients to the beaker and mix with Braun’s MultiQuick MQ9 hand blender.

Step 8

For the gremolata, add all the ingredients to Braun’s MQ9 chopper accessory (350ml) and chop roughly using the pulse button at medium speed.

Step 9

Distribute the prepared vegetables between 4 dishes and top with the falafel. Sprinkle with gremolata and serve with the dressing.