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Falafel mit Gemüsereis

Falafel with vegetable rice and curry sauce

Falafel with a difference. It is the perfect recipe for a lunch or dinner menu.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 1 person
Course: main course
Ingredients Method

Ingredients
  

For the falafel
  • 150 g chickpea flour
  • 200 ml water
  • 1 shallot or normal onion
  • 1 pinch of salt
  • 1 pinch of turmeric
  • 1 pinch of paprika powder noble sweet
  • 0,5 tsp curry powder
  • 1 tbsp parsley
  • 1 pinch of cumin
  • 0,5 tsp baking powder
  • 1 pinch of garlic powder
  • 1 tsp locust bean gum
  • 1 tsp starch flour
For the vegetable rice
  • 150 g basmati rice whole grain
  • water for cooking the rice
  • 1 carrots
  • 1 tbsp leeks
  • 2 tbsp cooked peas
  • 10 g raisins
  • 150 ml water
For the curry sauce
  • 250 ml water
  • 1 shallot or 1 small onion
  • 1 tsp curry powder
  • some curry herb optional
  • 1 pinch of turmeric
  • 1 pinch of salt
  • 2-3 tsp spelt flour type 630 for binding

Method
 

  1. Chop the onion very small and mix with the ingredients for falafel.
  2. Pour boiling water over the whole. Leave to rise for 15 - 30 minutes.
  3. Form small balls with wet hands. Flatten them slightly and place them on a baking paper.
  4. Bake in preheated oven at 180 degrees celsius top/bottom heat for 15 - 20 minutes.
  5. Cook rice with 3 times the amount of water for 20 minutes.
  6. Clean, peel and cut the vegetables. Simmer in water with raisins for 10-15 minutes. Then drain everything.
  7. Make curry sauce from the ingredients.
  8. Chop the onion into small pieces. Cook with the vegetable broth and spices.
  9. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.