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Falafel bowls recipe
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This tasty buddha bowl proves salads can be adventurous! With ready-made mixed grains and falafel, plus a delicious homemade dressing, it comes together in just 15 minutes, perfect for a quick and easy midweek lunch. See method
Ingredients
- 2 x 250g packs seasoned mixed grains
- 152g pack falafels
- 120g cherry tomatoes, halved
- ¼ cucumber, sliced into half-moons
- 140g pack pickled pink slaw
- 280g 0% fat Greek-style yogurt
- 1 tbsp tahini
- zest and juice of ½ an orange
- 1 tbsp extra-virgin olive oil
- 10g fresh flat-leaf parsley, chopped
1 of your 5-a-day and a source of fibre
Each serving contains
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Energy
2035kj
485kcal
24%
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Fat
16g
23%
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Saturates
2g
12%
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Sugars
11g
13%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 61.4g
Protein 18.7g
Fibre 9.4g
Method
- Divide the mixed grains between 4 bowls; top each with 2 halved falafels, heated if you like. Arrange the cherry tomatoes, cucumber and slaw between the bowls. Season with black pepper.
- Divide the yogurt between the bowls. Mix the tahini, orange zest and juice. Add the olive oil and loosen with water to a drizzleable sauce. Drizzle over the salads then top with the parsley to serve.
See more Salad recipes