'Popcorn' falafel

In the cookbook ‘De wereld thuis’ by Ronald Giphart and his wife Mascha Lammes, the addictive dish 'popcorn' falafel is featured. After further research and testing, we created our own super juicy and crispy version of popcorn, corn, and spices. Fill the fresh pita bread with falafel, a refreshing colourful salad, and vegan garlic sauce, and then: dig in!

'Popcorn' falafel

Corn, pointed cabbage, carrot, yellow beetroot, radish, spring onion, garlic, lemon, lime juice, fresh coriander and parsley, chilli flakes, popcorn, soy milk, soy cream, sourdough pita (wheat flour, sourdough, yeast, salt, sugar), Dijon mustard, cornflour, xanthan gum, sparkling water, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, mosterd, soja, sulfiet.

Microwave

Heat the falafel for 1 to 2 minutes on a plate and toast the bread in a toaster. Note: falafel will not remain crispy in the microwave. Serve with the salad and garlic dip.

Oven — 200°C, 10 minMarleen's choice

Preheat the falafel (3 pieces) on baking paper for 10 minutes, adding the bread (1 piece) for the last 6 minutes. Serve with the salad and garlic dip.

Energy152,7 kcal

Protein2,81 g

Fat7,59 g

of which saturated1,07 g

Carbohydrates16,41 g

Dietary fibre2,08 g

Salt0,43 g

Average weight: 540 g

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