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🍽️ Falafel Noodle Bowl

480 kcal · 30 min · 4 servings

Ingredients

• 200 g dried chickpeas
• 0.5 red onion
• 2 garlic cloves
• 20 g cilantro (1 bunch)
• 20 g parsley (1 bunch)
• 1 small chili pepper
• 1 lemon
• 1 tbsp ground cumin
• 100 g chickpea flour
• salt
• 3 tbsp olive oil
• 200 g whole wheat spaghetti
• 600 g sweet potatoes (2 sweet potatoes)
• pepper
• 80 g arugula (1 bunch)
• 10 g mint
• 0.5 bunch radishes
• 2 spring onions
• 1 lime
• 2 tbsp sesame oil

Instructions

1. 1. Cover the chickpeas with water and let them soak for 12 hours, ideally overnight.
2. 2. Drain the soaking water and rinse the chickpeas under running water.
3. 3. Place the chickpeas in a pot and cover them with fresh water.
4. 4. Bring the water to a boil and cook the chickpeas for 20 minutes over medium heat.
5. 5. Drain the cooked chickpeas and let them drain well.
6. 6. Peel the half red onion and chop it roughly.
7. 7. Peel the garlic and separate one clove to the side.
8. 8. Wash the cilantro, shake it dry, and pick off the leaves.
9. 9. Wash the parsley, shake it dry, pick off the leaves, and set half aside.
10. 10. Halve the chili pepper lengthwise, remove the inside with the seeds, and wash it.
11. 11. Squeeze the lemon to extract the juice.
12. 12. Place the onion, the remaining chickpeas, the herbs, the chili, the lemon juice, cumin, and chickpea flour into a blender.
13. 13. Blend the ingredients into a smooth paste.
14. 14. Season the mixture with salt and adjust the taste.
15. 15. Shape the mixture into 12 to 16 small balls.
16. 16. Heat one tablespoon of olive oil in a large frying pan.
17. 17. Fry the falafel balls for about 10 minutes over medium heat, turning them until golden brown on all sides.
18. 18. Cook the spaghetti in boiling salted water according to the package instructions.
19. 19. Peel the sweet potato.
20. 20. Slice the sweet potato into thin strips using a vegetable peeler.
21. 21. Heat one tablespoon of olive oil in a separate frying pan.
22. 22. Sauté the sweet potato strips for 3 minutes over medium heat.
23. 23. Drain the spaghetti and let it drain well.
24. 24. Add the spaghetti to the pan with the sweet potatoes for 3 minutes.
25. 25. Season the noodle and vegetable mixture with salt and pepper.
26. 26. Wash the arugula and mint and shake them dry.
27. 27. Trim the radishes, wash them, and slice them thinly.
28. 28. Trim the spring onions, wash them, and chop them finely.
29. 29. Finely chop the reserved garlic clove.
30. 30. Squeeze the lime.
31. 31. Mix the garlic with the lime juice and sesame oil.
32. 32. Season the dressing with salt and pepper.
33. 33. Combine the arugula, mint, reserved parsley, radishes, and spring onions.
34. 34. Drizzle the salad with the prepared dressing.
35. 35. Fill the bowls with the spaghetti and sweet potato strips.
36. 36. Top with the salad and falafel balls.

Nutrition per serving

• kcal: 480
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 73 g