Updated: Oct 21, 2020
Enjoy this recipe from my recipe ebook, Food that loves you back. Make you body thrive with over 100 delicious health inspiring recipes. Recipe's based on the most important vegetables your body loves! In an EASY and QUICK way! Mainly vegetarian and vegan recipe's, this book will suit all your health needs.
Serves 2 • Gluten-Free • Sugar-Free
Vegetarian • Ready in 15 minutes
Green falafel soil
2 handfuls baby spinach
1 handful herbs
of your preference
(dill, coriander, parsley, chives)
1½ cups cooked
chickpeas (1 cup dried)
2 tbsp tahini
1 tsp ground cumin
½ cup yoghurt or
(V) coconut yoghurt
2 tbsp tahini
1 tbsp Food that loves you abck EVOO (Extra vrigin olive oil)
1 handful rosa tomatoes
½ cup cooked chickpeas (⅓ cup dried)
4 eggs, poached or fried
Herbs or baby spinach
For the green falafel soil, place the herbs and spinach in a food processor. Pulse for 30 seconds until roughly chopped. Add the remaining ingredients and process until green crumbs form. Season well with pink salt and black pepper.
For the yoghurt sauce, whisk together the yoghurt, tahini, salt
For the accompaniments, heat the EVOO and flash-fry the tomatoes and remaining chickpeas on high heat. Season
with salt and pepper.
To plate your dish, spread 2 tbsp of the yoghurt sauce over your serving plate. Add 2–3 tbsp of the falafel soil, then top with the tomatoes, chickpeas and an egg. Garnish with extra herbs or baby spinach.
Don't have tahini? Replace it with sesame oil, olive oil