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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These bowls are full of nourishing ingredients that can be thrown together in only 20 minutes. The homemade falafels make this a satisfying vegetarian dish.
1 Place the chickpeas, cashews, egg, garlic, fresh herbs, cumin and salt in a food processor and blend until well combined. Form into small balls, flatten slightly and toss in flour. Heat a non-stick frypan over medium heat. When hot add a drizzle of olive oil and half of the falafels. Cook for 3–4 minutes each side. Turn over to cook the other side. Remove and place on a plate covered with a paper towel, then repeat process with remaining falafels.
2 Pour 1¼ cups of boiling water over couscous, and set aside for 10 minutes. Fluff with a fork. Dip the bottom of the avocado in the sesame seeds to coat.
3 Evenly divide and arrange all ingredients in bowls, top with 3–4 falafels each, beetroot hummus and sprinkle with pistachios.
Make these delicious falafels 3-4 days in advance and store them in the fridge uncooked, until you are ready.
Calories 552 cal
Kilojoules 2320 kJ
Total fat 29.7 g
Saturated fat 5.9 g
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