Don’t be fooled, this rainbow bowl is not only eye-pleasing, it’s also very tasty and satisfying! I still need to brush up my falafel skills, so the ones I used in the recipe are not homemade. However if you’re lucky enough, you’ll be able to find delicious ones at your supermarket. I bought mine from the brand Yves and wow, they did not disappoint.
Last time I made falafel myself, I almost set the fire alarm, everything was burning and our apartment smelt like barbecue for a week. Will get there, I promise you though.
Also, I bought my first spiralizer to make zoodles, yeah! I tried with a mandolin a few month ago and cut a piece of my thumb. Cooking can be really dangerous! These falafel bowls are the perfect summer lunch and don’t underestimate the power of a homemade vinaigrette, it makes a world of a difference!
Serving: 4 bowls
Total Time: 20 minutes
– 1 tsp. whole grain mustard
– 2 tsp. white vinegar
– the juice of 1 lime
– 2 clove of garlic, minced
– 4 tsp. olive oil
– 2 dozens falafel (I bought them from the brand Yves)
– ½ red cabbage
– 2 avocados
– 2 cups fresh sprouts
– 200g cherry tomatoes
– 2 zucchini
– a handful fresh basil leaves
Shred the red cabbage with a knife.
Peel the avocados and remove the stones.
Slice them finely and build a rose by fanning out the slices into a curve and rolling them up.
Wash the cherry tomatoes.
With the help of a spiralizer, cut the zucchini into zoodles.
Heat up a pan and sauté the falafel until golden brown.
For the vinaigrette, pour the mustard and white vinegar in a bowl, mix until combined.
Add the garlic and lemon juice.
Incorporate olive oil by stirring constantly.
Divide the veggies into 4 plates and serve salad dressing aside.