Approximativement 40 min
688 kcal p.p.
FALAFEL BOWL WITH EGG,
POMEGRANATE AND CARROTS
2 personnes
Falafels
CE DONT VOUS AVEZ BESOIN
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Mélange pour falafel: 1 pièces
Grenade: 1 pièces
Une boîte de 4 oeufs: 1 pièces
Carottes: 200 g
Graines de tournesol: 10 g
Heat some olive oil in a large pan and fry the falafels on medium
heat until golden brown. Drain on kitchen paper afterwards.
Grate the remaining zucchini into the pan and sauté for 3-4 Min. on
low heat. Season with a pinch of salt and pepper.
Courgette: 1 pièces
Une laitue: 1 pièces
BON À AVOIR DANS LA
CUISINE
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Prepare the falafels according to packing instructions. Grate half of
the zucchini and grate into the falafel mixture. Add 1 egg and form
the dough into smaller balls.
Sel
Poivre
Poached egg
In a pot, bring water to a simmer. Carefully break an egg into a cup.
Add the apple cider vinegar to the simmering water. Using a spoon,
make a swirl in the water. In one movement, gently pour the whole
egg into the water in the middle of the swirl. For a soft egg, poach
for approx. 3 min and 4 min for a more firm egg. You can cook more
eggs in the pot at the same time. Remove with a slotted spoon.
Huile d'olive
Tahin: 2 càc
Tahini dressing
Jus de citron: 1 pincée
Add a dash of lemon juice to a bowl. Stir in a dash of olive oil, tahini,
a dash of water and some maple syrup. Season with a pinch of sweet
paprika powder, some salt and pepper.
Boiling water: 250 ml
Gousses d'ail: 1 pièces
ALLERGÈNES
Colorful fresh falafel bowl with poached egg, pomegranate and
grated carrots
Peel the carrots and grate them into a bowl. Halve the pomegranate
and crumble the seeds into a bowl. Wash the salad head and pick the
leaves into smaller pieces. Prepare one bowl per person. Add some
salad to each bowl. Top with grated carrots, pomegranate,
sunflower seeds, sautéed zucchini and falafels. Sprinkle with the
tahini dressing and serve with some freshly ground black pepper.
16.10.2015