Falafel & Tahini Bowl

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


  • 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


  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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