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Falafel & Tahini Bowl

Serves: 1

Preparation time: 5 minutes

Cooking time: 15 minutes

Ingredients

  • 2 slices Bürgen® Rye bread, toasted and cut into triangles
  • 2 (70g) falafel
  • 2 tbsps tahini paste
  • 1 tbsp lemon juice
  • Ground white pepper
  • ¼ tsp smoky paprika
  • 1 cup (70g) red cabbage, shredded
  • ½ (40g) carrot, grated
  • ½ (70g) Lebanese cucumber, grated
  • ¼ cup parsley leaves
  • ¼ cup coriander leaves

Method

  1. Preheat oven to 200C.
  2. Put the falafels on to a piece of aluminium foil and sprinkle with a little water. Enclose in the foil and heat in the oven for 15 minutes.
  3. Meanwhile, combine the tahini with the lemon juice and then, using a whisk, add enough warm water to make a smooth paste. Season with ground white pepper.
  4. In a bowl combine the cabbage, carrot, cucumber and herbs; transfer to a serving bowl. Slice falafels in half and serve on top of the vegetables with the triangles of rye toast and tahini sauce.

Recipe and image kindly provided by Burgen.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact