Falafel & Tahini Bowl

Provides
1 serve of whole grain Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Provides
0.5 serve of legumes Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

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.