Oriental Falafel Bowl

Name: Oriental Falafel Bowl
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Red cabbage; 7-10 Tbsp Salt; 2 TABLESPOONS Vinegar; 2 TABLESPOONS Olive oil; 1 Roman Heart; 3 Vine tomatoes; 1 Cucumber; 1 collar Coriander; 1 collar Mint; 7-10 Tbsp Pepper; 2 can(s) (425 ml each) Chickpeas; 1 medium onion; 2 Garlic cloves; 1 Egg yolk (Gr. M); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Flour; 7-10 Tbsp Cumin; 125 g Couscous; 250 ml Vegetable broth; 3 TABLESPOONS Orange juice; 500 g Whole milk yoghurt; 50 g almonds without skin; 7-10 Tbsp Oil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Conjure up a dream oriental meal in the bowl! Two kinds of salad and couscous serve as a basis, plus mini falafel, yoghurt dip and nutty sprinkles.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Red cabbage
7-10 Tbsp Salt
2 TABLESPOONS Vinegar
2 TABLESPOONS Olive oil
1 Roman Heart
3 Vine tomatoes
1 Cucumber
1 collar Coriander
1 collar Mint
7-10 Tbsp Pepper
2 can(s) (425 ml each) Chickpeas
1 medium onion
2 Garlic cloves
1 Egg yolk (Gr. M)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Flour
7-10 Tbsp Cumin
125 g Couscous
250 ml Vegetable broth
3 TABLESPOONS Orange juice
500 g Whole milk yoghurt
50 g almonds without skin
7-10 Tbsp Oil

Directions

1
Halve the red cabbage, clean, wash and slice or cut into fine strips. Place in a large bowl. Add 1 teaspoon of salt, vinegar and olive oil and knead vigorously with your hands. Clean, wash and also cut the Roman heart into fine strips. Mix with the red cabbage.
2
Wash the tomatoes, rub dry, cut out the seeds in quarters and dice the pulp. Peel and quarter the cucumber, cut out the seeds and also dice. Pluck coriander and mint from the stalks and chop coarsely. Mix third of the herbs with tomato and cucumber cubes. Season with salt and pepper.
3
Drain the chickpeas, rinse briefly and drain. Peel onion and garlic and chop finely. Peel and finely dice the chickpeas, onion and garlic. Puree everything finely. Mix with egg yolk, breadcrumbs and flour. Season with 1 teaspoon of salt and 1 pinch of cumin and chill.
4
In the meantime, pour boiling broth and orange juice over the couscous. Cover and leave to soak for 10 minutes.
5
Heat frying oil in a high pot to approx. 180 °C. Meanwhile mix yoghurt and third of the herbs. Season to taste with salt and pepper. Form 40 balls from the falafel mixture and bake in hot frying fat in portions until golden brown. Drain on kitchen paper. Mix the remaining herbs with the couscous. Arrange everything together. Coarsely chop the almonds and sprinkle over them.