Falafel Bowl

Ingredients

• 250 g dried chickpeas
• 3 carrots (300 g each)
• 3 tbsp olive oil
• 1 tbsp Lemon Juice
• Salt
• a pinch cinnamon
• 1 tsp ground cumin
• 2 Garlic cloves
• 0.5 bunch Parsley (10 g)
• 0.5 tsp Baking powder
• 40 g chickpea flour (3 tbsp)
• Pepper
• 200 g whole wheat spaghetti
• 100 g radishes
• 2 Spring Onions
• 50 g arugula
• 1 Lime

Instructions

1. 1.

   Soak the chickpeas overnight in plenty of water, covered.

2. 2.

   On the next day, peel and cut carrots into sticks. Mix 1 tbsp olive oil, lemon juice, a pinch of salt, cinnamon, and cumin; coat carrot sticks and spread on parchment-lined baking sheet. Roast at 220°C (fan 200°C) for about 20 minutes.

3. 3.

   Drain chickpeas and let them dry. Peel and roughly chop garlic. Wash parsley, pat dry, remove leaves, and blend with garlic and chickpeas in a stand mixer until chunky. Sprinkle baking powder and chickpea flour over the mixture; knead by hand into a smooth, non‑sticky dough, adding more flour if needed. Season with salt, pepper, and cumin. With wet hands, form about 3 cm balls from the dough.

4. 4.

   Cook spaghetti in salted boiling water according to package instructions; drain. Meanwhile, heat 1 tbsp olive oil in a large pan. Fry half of the falafel balls over medium heat for 5 minutes on each side until golden brown. Drain on paper towels. Repeat with remaining falafels.

5. 5.

   Clean and thinly slice radishes. Trim spring onions and cut into fine rings. Rinse arugula, dry, and spread in bowls. Arrange radishes, carrots, spaghetti, and falafel on top; sprinkle with spring onion rings. Halve the lime, squeeze juice over the bowl, and serve.