Bowl Dinner Lunch

Falafel Rice Bowl

A very quick and easy bowl for a weekday dinner, it took me just over 15 minutes to get this on the table. Nothing fancy about this, but what makes it worth a post is the hummus. The key here is tahini in large quantities.

In the bowl I put basmati rice cooked in vegetable stock, diced tomatoes and cucumber and chopped fresh coriander and mint leaves. I topped with falafel (not home-made, that’s a challenge for another day) and sliced and quartered zucchini that I just fried for a few minutes together with the falafel.

So to the star of the bowl – the hummus.

  • 2 cloves of garlic
  • 1 packet of cooked chickpeas (400 g)
  • 1 dl tahini (the darker the better!)
  • 2 tsp lemon juice
  • 0,5 dl canola oil
  • 0.75 dl olive oil
  • 0,5 tsp salt
  • 2-3 tbsp cold water (if needed)

• Peel and finely slice the garlic. I like to sauté it for 2-3 minutes in a pan to make the taste less intense, but add it fresh if you prefer.

• Rinse and drain the chickpeas. Mix in a food processor together with garlic, tahini, lemon juice, canola and olive oil. Add salt to taste and mix in water if the hummus is too thick. I like mine very creamy and soft. If it’s too thick the texture is a bit dry.

• Top your bowl with the hummus. Put the rest of he hummus in an air tight jar and use as a sandwich spread the next morning. It lasts at least five days in the fridge.

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