More articles

Colorful fresh falafel bowl with poached egg, pomegranate and grated carrots

October 16th, 2015

Falafel is really one of our favourite foods at Avocado. These small balls can be made in so many variations and taste, and are an easy source for nutritious food.

Our recipe of the week is made with a dry falafel mixture from Bauck. We like to use this in our recipes as it is natural and really fast and easy to use. And you can pimp them with just about anything you have in the fridge or in your pantry!

For this recipe we have added grated zucchini, but you might just as well add any other vegetable, or cheese you have at hand!

Enjoy

 

Download recipe
40 min.688 kcal.2 pers.

Ingredients

  • Falafel mix1  pcs
  • Pomegranate1  pcs
  • A box of 4 eggs1  pcs
  • Carrots200  g
  • Sunflower seeds10  g
  • Zucchini1  pcs
  • A green salad head1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Tahini2 tsp.
  • Lemon juice1 dash
  • Boiling water250 ml
  • Garlic cloves1 pcs

How to do:

Instructions

  • Add the falafel mixture to a bowl and pour over with 250 ml of boiling water. Stir to combine and let sit for 15 min. Fold in 1 egg if desired. Form the dough into small balls. Heat some olive oil in a large pan and fry the balls over medium/high heat until golden brown. Drain them on kitchen paper afterwards and carefully clean the pan with some kitchen paper.
  • Add the remaining eggs to a pot and cover them with water. Bring them to a boil. Cover with a lid and turn off the heat. Let the eggs sit for 8 min. Rinse the eggs with ice-cold water afterwards and peel them. Cut them in half.
  • Halve the pomegranate. Place one half cut side down in your hand. Over small bowl, start whacking the pomegranate with a wooden spoon and let the seeds fall into the bowl. Repeat with the other half. Peel the carrots and shred them into another small bowl. Clean the salad head and cut the leaves into 1 cm thin strips.
  • Wash the zucchini and trim the ends. Shred the zucchini afterwards. Heat some olive oil in the pan and sauté the zucchini for 2-3 min. over medium heat. Season to taste with salt and pepper.
  • For the dressing, add a dash of lemon juice, the tahini, the pressed garlic and a dash of olive oil to your food processor and pulse until smooth. Fold in a dash of water if desired and season to taste with salt and pepper. TIP: If you cannot find tahini in your pantry, use fine nut butter instead.

Serving

  • Add the salad to two nice bowls. Top each portion with the shredded carrots, the zucchini, the pomegranate, the falafel and the soft-boiled egg. Drizzle with the tahini dressing.