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Falafel with tabbouleh on oats

Falafel with tabbouleh on oats

Cooking Time30 m
Ingredients12
DifficultyMedium
0
0
Mira AxelssonMira Axelsson
Quick and simple is this tabbouleh on oat rice served with falafel and a good dressing. In tabbouleh, cut down tomatoes, lettuce and cucucumber, and of course mint for an extra fresh taste.

Ingredients

4 servings
  • Step: 1
    3 dl oats
  • Step: 2
    250 g cherry tomatoes
  • Step: 3
    125 g salad
  • Step: 4
    1/2 pc gurka
  • Step: 5
    1 pc lemon (shell and juice)
  • Step: 6
    20 g fresh parsley
  • Step: 7
    1 pc cake of mint
  • Step: 8
    2 msk olive oil
  • Step: 9
    1/2 tsk salt
  • Step: 10
    1 pc frozen falafel
  • Step: 11
    1 pc fresh cheese and herbs
  • Step: 12
    1/2 dl water

Instructions

  • Step: 1
    Put the oven at 225°C.
  • Step: 2
    Tabbouleh: Cook the oat rice as directed on the packaging.
  • Step: 3
    Put the falafel in an oven shape and heat in the middle of the oven, 18-20 minutes.
  • Step: 4
    Tabbouleh: Share the tomatoes and shred the salad bulb. Cut the cucumber in dice.
  • Step: 5
    Remove the utmost of the lemon shell and press out of the lemon juice. Hack parsley and mint.
  • Step: 6
    Mix the rice with tomatoes, lettuce, cucumber, lemon shell, lemon juice, parsley, mint, olive oil and salt.
  • Step: 7
    Stir fresh cheese and water to a dressing.
  • Step: 8
    Serve tabbouleh with falafel and garlic and herb sauce.

Näring

Calories708kcal
Carbohydrates71g
Fat34g
Protein19g
Serving Size4serving

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