Rainbow bowl with falafel and tzatziki

Ingredients

4 servings

• 1 Greek yogurt
• 1 garlic clove
• 1/2 cucumber
• mint (a few leaves)
• 1.5 tablespoons olive oil
• 1 tablespoon cider vinegar
• salt and pepper
• 1 can of chickpeas, 800g (approx. 530g drained)
• 2 small garlic cloves
• 2 tablespoons flour
• parsley (a few sprigs)
• 1 pinch of cumin
• salt and pepper
• neutral oil
• 2 carrots
• 2 avocados
• 1 bag of mixed salad
• radicchio (a few leaves)
• salt and freshly ground pepper

Steps

1. 1

   Peel and seed the cucumber, cut it into pieces, and let it drain with a little salt in a colander over a sink.

2. 2

   Meanwhile, rinse and drain the chickpeas. Place them in a clean tea towel and dry them thoroughly.

3. 3

   Peel the garlic cloves, wash the parsley, and place them in the Russell Hobbs Matte Black mini chopper. Press the button to mince them and set aside.

4. 4

   Then place the chickpeas in the mini chopper and process into crumbs. Add the flour, cumin, and the garlic/parsley mixture. Season with salt and pepper and mix again.

5. 5

   Shape the dough into balls by hand. Then brown them in a pan with a little oil for 5 minutes on each side. Set aside.

6. 6

   Chop the mint using the previously cleaned mini chopper. Add the cucumber and garlic clove to the device and mince finely.

7. 7

   In a bowl, mix the Greek yogurt, olive oil, and cider vinegar. Season with salt and pepper and stir in the minced cucumber.

8. 8

   Cut the avocados in half, remove the pits to extract the flesh, and cut into thin slices. Peel and grate the carrots. Assemble the bowls: arrange the carrots, pieces of radicchio, salad, and falafel in bowls or deep plates. Place the avocado slices in the center and drizzle with tzatziki just before serving.