Falafel bowl oriental
Crispy, juicy chickpea balls, fluffy couscous, fresh cucumber-tomato salad, crunchy red cabbage, creamy hummus and aromatic roasted cashews – this oriental falafel bowl contains everything a heart could desire. It combines so many different flavors that you just can't get enough of it. It's also healthy, vegan and quick to make. Plus, you can customize it to your taste.
Servings 2
Ingredients
- 16 falafels (according to this recipe)
for the couscous
- 80 g couscous
- water for cooking
- 1 tbsp vegetable oil
- some fresh parsley
- salt
for the cucumber-tomato salad
- 130 g cucumbers
- 170 g tomatoes
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- salt
- pepper
for the red cabbage salad
- 200 g red cabbage
- 1/4 pomegranate
- 1 tbsp vinegar
- 1 tbsp vegetable oil
- 1/2 tsp salt
to serve
- 200 g hummus
- 30 g cashew nuts (roasted)
Instructions
Preparation of couscous
- Cook couscous according to package instructions in salted water, then add vegetable oil, stir it and let it cool down a bit.
- Chop the parsley and mix it with the cooked couscous.
Preparation of red cabbage salad
- Cut red cabbage into thin strips and put it in a mixing bowl. Add vinegar, vegetable oil and salt and knead the red cabbage vigorously with your hands.
- Remove the seeds from the pomegranate and add them to the red cabbage.
Preparation of cucumber-tomato salad
- Cut cucumbers and tomatoes into small cubes and mix them together. Add lemon juice and vegetable oil and season the salad with salt and pepper.
Arrangement of the Falafel Bowl
- Arrange falafels, the couscous, the cucumber-tomato salad and the red cabbage salad on two plates or in two large bowls.
- Top the falafel bowls with hummus in the center and sprinkle with toasted cashews.
Notes
- Instead of hummus, another sauce goes to taste.
- Use any herbs and spices for the salads.
- Instead of cashews, any nuts go to taste.
- Note the detailed tips and tricks for making the oriental falafel bowl at the top of the post.