2 Serves
86 Mins
Prepare the falafel mixture by combining the falafel base with finely chopped onions and garlic using a sharp knife and a cutting board.
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Vitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
159 µg / 400 µgCalcium
135 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
402 mg / 1,250 mgPotassium
1129 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
9 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Shape the mixture into small balls and let them rest while you prepare the fresh vegetables by slicing the cucumbers and tomatoes.
Heat the vegetable oil in a frying pan over medium-high heat until shimmering.
Carefully add the falafel balls to the hot oil and fry until golden brown on all sides, then remove with a slotted spoon and drain on paper towels.
Assemble the bowls by placing the falafel over your base, adding the fresh vegetables, and seasoning with salt and pepper to taste.
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