Crispy Falafel bowl with quinoa base

Preheat the oven to 180 degrees hot air. Place your baking sheet, lined with baking paper, with crispy falafels in the oven for 10-12 minutes.

Rinse the red lentils and quinoa thoroughly in cold water. Now add them to a pot with about 6 dl of water with a pinch of salt. Let them cook for 15-18 minutes, but season to taste along the way. Drain the water, using a sieve if necessary, and return them to the pot. Serve them warm.

Chop the red onion, red bell pepper, cucumber and fresh parsley and place them in a bowl. Mix them well in the bowl and then squeeze the juice of half a lemon over the vegetables. Finally, season with salt and pepper.

Now chop the red cabbage, rocket and pointed cabbage and place them in another bowl. Squeeze the juice from the other half of the lemon over the salad and then pour one tablespoon of olive oil into the bowl. Stir all ingredients well together.

Now cut your apple into smaller wedges, chop fresh mint and place both in a third bowl. Now take the juice from half a lime and pour over the apple and mint. Mix everything together with your fingers, top with chili flakes and set the bowl aside.

Place the quinoa and red lentils at the bottom of a deep plate and arrange the salad, falafels, hummus and dressing as you wish. Enjoy.

One pack of Crispy Falafel

One pack of whole grain wraps

A pointed cabbage

A red cabbage

1 dl quinoa

1 red lentils

A bag of arugula

One red bell pepper

One red onion

Three fat garlic cloves

Salt

Pepper

Dressing:

1 large clove of garlic

3 deciliters of plant drink

2 deciliters of olive oil

Salt

Pepper

2 tablespoons of tahini