200°C · 10-15 minAllergens
Selderij
Sesamzaad
Sulfiet
Mosterd
SojaFalafel Buddha Bowl
Super healthy and incredibly tasty, this vibrant dish features well-seasoned chickpea falafel baked to perfection, accompanied by a hearty quinoa salad packed with sweet potato, celeriac, fresh herbs, and crunchy vegetables. It is served with a piece of roasted aubergine and a refreshing garlic dip. 100% plant-based (vegan) and 100% gluten-free.
Falafel Buddha Bowl
Cucumber, cherry tomatoes, celeriac, radish, carrot, red onion, garlic, aubergine, sweet potato, fresh basil, chives, dill, coriander, parsley, preserved lemon, Kalamata olives, chickpeas, cayenne pepper, cardamom, cumin seeds, coriander seeds, raisins, sesame seeds, soy milk, red quinoa, white quinoa, Dijon mustard, baking soda, baking powder, xanthan gum, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, selderij, sesamzaad, soja, sulfiet.
Microwave
Remove the falafel balls with baking paper from the dish and heat uncovered for 1-2 minutes until warm. Serve with the quinoa salad, aubergine, and the garlic dip (cold). Prefer the aubergine warm too? Then heat for 1-2 minutes.
Oven — 200°C, 10-15 minMarleen's choice
Remove the falafel balls with baking paper from the dish and heat uncovered for 10-15 minutes until warm. Serve with the quinoa salad, aubergine, and the garlic dip (cold). Prefer the aubergine warm too? Then heat for 10 minutes.