Low Carb Falafel Bowls with Yogurt Dip

Mains

4 people

vegetable peeler, (grilling) pan

Preparation (with the falafel already done): 20 minutes - Cooking time: 10 minutes

Share this recipe

Ingredients

½ small cauliflower
1 zucchini
1 bag (100 g) baby spinach
½ bag (150 g) edadame beans
1 cucumber
1 large carrot
2 avocados
Optional: pomegranate, cilantro or parsley, fresh chili pepper
Vegan falafel from my book Keto in 15 Minuten Mediterraan
Or these falafel balls

Yogurt dip (½ cup = 100 ml)

75 g (vegan) natural yoghurt, unsweetened
1 tablespoon extra virgin olive oil
Juice of ½ small lemon
Black pepper and sea salt

Looking for a delicious light summer lunch? Treat yourself to these Low Carb Falafel Bowls with Yogurt Dip, packed with vitamins thanks to the colorful combination of vegetables.

Although I love traditional falafel and hummus made with chickpeas, I find them rather hard to digest. That’s why I created this ‘gut friendly’ recipe for vegan falafel balls made with mixed seeds and carrot or pumpkin. Cilantro, mint, ras el hanout, smoked paprika, turmeric… You can add as many spices as you like.

The falafel balls are grain free, gluten free, vegan, low carb and dairy free. Serve them as a Midden-Eastern falafel bowl with seasonal vegetables and a creamy yoghurt dip. Tastes amazing with this tahini sauce too.

Do you love combining a large variety of colorful vegetables in dishes too? Or are you looking for super simple recipes that only require a handful of ingredients? Let me know by leaving a comment so I can keep it in mind for future recipes.

Enjoy your Summer!

Love,
Julie

Low Carb Falafel Bowls with Yogurt Dip (Gluten Free, Vegan or Vegetarian)

DIRECTIONS:

Cut the cauliflower into small florets and the zucchini in round slices. Grill or oven-bake them until tender with a little olive oil.
Rinse the edamame beans and add them to the pan to quickly heat them right before serving.
Use a vegetable peeler to create cucumber and carrot ribbons.
Cut the avocado into slices and sprinkle with fresh lemon juice to stop them from turning brown.
For the yogurt dip: add the (vegan) yogurt, the olive oil, and the lemon juice in a glass jar. Season with sea salt and black pepper, and freshly chopped parsley or cilantro if desired. Close the lid and shake well. Taste and add extra seasoning if needed.
Serve the rainbow of vegetables in bowls with the falafel and yogurt dip. Add thinly sliced chili and fresh pomegranate seeds if desired.

JULIE’S TIPS & TRICKS:

Want to simplify this falafel bowl? Choose two types of vegetables and serve them in a larger quantity, in combination with the falafel and yogurt dip.
Edamame beans are fresh soybeans. They’re high in plant-based protein and widely used in Japanese and Eastern cuisine. You can find them fresh or frozen in most supermarkets.

Would you like me to share more of these colorful vegetable dishes, or do you prefer quick and easy recipes with just a handful of ingredients? Let me know by leaving a comment down below.