This Vegan Falafel Bowl is made with Homemade Lentil Falafel and easy Pomegranade Vinaigrette. Healthy and quick recipe. Enjoy!
Today at lunch I had this healthy protein bowl. This vegan falafel bowl is packed with healthy carbohydrates and protein-rich foods. Falafel and quinoa are particularly rich in protein. These also contain valuable nutrients and serve as a healthy source of iron and calcium. As a topping I like to eat pomegranate seeds, these are a nice splash of color and give the hearty bowl a fruity touch.
Healthy and protein-packed salad bowl with plant-based ingredients
The bowl is prepared in no time! While the falafel is frying in the pan, you can easily cook the quinoa and chop the vegetables.
You save many calories if you put the falafel after frying on a tray covered with kitchen paper. The paper towel absorbs excess fat and does not end up on your plate.
Easy and quick: Vegan falafel bowl
Falafel also taste great cold. Therefore, the bowl is well suited for a healthy lunch-to-go, healthy dinner, or even for breakfast! Follow the easy and quick steps to make this healthy vegan salad bowl:
Step 1
Put the chickpeas in a sieve, rinse with cold water and drain well. Then, put all the ingredients with the chickpeas in a blender and puree them.
Step 2
Moisten your hands with water and form the dough into 8 balls. Heat oil in a frying pan and fry falafel until golden brown.
Step 3
Put the falafel to a wire rack lined with paper towel (the paper towel will absorb the excess fat and you will save a lot of calories).
Step 4
Cook quinoa according to package directions and let cool. Wash and chop the vegetables and cut the pomegranate and save the juice.
Step 5
Put all ingredients (except pomegranate seeds) in two bowls. Decorate bowls with pomegranate seeds and chili flakes and serve. Enjoy!
Vegan salad bowl basic recipe: Simply delicious!
Feel free to add ingredients that you like most to this delicious bowl! You can replace the quinoa with rice or even pasta.
Recipe
Protein Bowl mit Falafel, Quinoa und Granatapfel (vegan)
Course: Lunch, DinnerCuisine: Oriental, InternationalDifficulty: Easy2
40
minutesVegan Falafel Bowl: Protein Packed Bowl with Homemade Lentil Falafel and Pomegranade
ingredients
- Falafel
1 can chickpeas (approx. 275g drained weight)
1/2 bunch fresh parsley (or 1 tablespoon dried parsley)
1 red onion
1TL coriander (ground)
1TL cumin (ground)
1EL flour (e.g. wheat flour)
1 tbsp lemon juice
2EL oil
salt, pepper (if needed)
garlic (if needed)
vegetable fat for frying
- Bowl
100 g quinoa
100 g cherry tomatoes
1 cucumber
1 avocado
1/2 pomegranate
1/2 lettuce
Chili flakes (if needed)
directions
- Put the chickpeas in a sieve, rinse with cold water and drain well
- Put all the ingredients with the chickpeas in a blender and puree them
- moisten the hands with water and form the dough into 8 balls
- Heat oil in a frying pan and fry falafel until golden brown.
- Transfer falafel to a wire rack lined with paper towel (the paper towel will absorb the excess fat and you will save a lot of calories)
- Cook quinoa according to package directions and let cool
- Wash and chop the vegetables
- Pit the pomegranate and save the juice
- Divide all ingredients except pomegranate seeds between two bowls
- Decorate bowls with pomegranate seeds and chili flakes and serve
Tipps
- The best way to remove pomegranate seeds from the halved fruit is to tap the skin with a spoon.
- There are no limits to your creativity when choosing food for this bowl. Just check which vegetables you still have in stock.
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