Buddha bowl with falafel and vegetables
An easy falafel bowl recipe with plenty of fresh vegetables.
Servings 2 people
Ingredients
- 8-10 falafel
- 80 g lamb's lettuce
- 2 carrots
- 200 ml edamame beans, thawed
- 10 cherry tomatoes
- 1 avocado
- 1/4 cucumber
- 1/2 red onion
- 1 handful flat-leaf parsley
- 1/2 batch crème fraîche dressing or another dressing of your choice
- A sprinkle of sesame seeds, salt and pepper (optional)
Instructions
- Warm the falafel in the oven at 200°C for 5-8 minutes. They can happily be eaten cold too, but they taste best freshly warmed.
- Prepare the vegetables: slice the cucumber, halve the tomatoes, cut the onion into half rings, shave the carrots into ribbons with a vegetable peeler and slice the avocado.
- Arrange the lamb's lettuce in the bottom of 2 bowls and scatter over the flat-leaf parsley, either chopped or in small sprigs.
- Top the salad with the vegetables and the warm falafel, then drizzle over the dressing.
- Serve straight away, ideally with extra dressing on the side.