Low FODMAP vegetarian falafel bowl
I am into bowls lately. I am in a “pick all ingredients you like, put them into a bowl and eat them” phase. Bowls are perfect. They look gorgeous, they are super simple and so so good.
Sushi bowl, poké bowl, taco bowl, açai bowl, smoothie bowl. You can make everything in a bowl! (Stay tuned, because I will share a recipe for a new sushi bowl with you soon).
Oh, and did I forget the most important one now? Yes, falafel bowl, that is what we are going to talk about today!
Falafel. I don’t think I have to explain to you what this is, right? I love to eat it on a sandwich or wrap with a lot of hummus, but since I eat low FODMAP, I make it with millet and tahini sauce.
Crunchy falafel with that familiar chickpea taste, but still low FODMAP. In a bowl, I eat it with black olives, soft roasted bell pepper, lettuce, red cabbage and creamy tahini yoghurt sauce.
Yes, this bowl is loaded with vegetables. This meal is vegetarian and you can make it vegan easily by swapping the yoghurt for a non-dairy yoghurt.
This a recipe that makes you feel great because you have only eaten healthy things, but at the same time, it tastes like a treat. Pure comfort food in a bowl.
Low FODMAP vegetarian falafel bowl
- Total Time: 1 hour
- Servings: 2 1x
Description
A vegetarian falafel bowl with loads of veggies! Low FODMAP falafel made with millet with bell pepper, olives, red cabbage lettuce and a tahini dressing.
Ingredients
- Once my recipe for millet falafel (without the sauce)
- 150 g grilled bell pepper (from a jar)*
- 100 g red cabbage
- 50 g lettuce
- 60 g black olives
- Fresh parsley
For the tahini yoghurt sauce
- 20 g tahini
- 40 g thick lactose-free yoghurt
- Lemon juice
- Pepper and salt
Instructions
- Prepare the falafel as described in the recipe.
- Cut the bell pepper into strips and the olives into slices.
- Wash and cut the red cabbage and the lettuce.
- Make the tahini yoghurt sauce by mixing the yoghurt with the tahini. Add some extra yoghurt or tahini to taste. Season with pepper, salt and lemon juice.
- Put all ingredients together into two bowls and sprinkle the sauce on top.
Notes
*Red bell pepper has been retested in 2022 and is now only low FODMAP up to 43 gram per serving. Canned red bell pepper has not been tested. Green bell pepper is low FODMAP up to 75 gram per serving. If you are still in the elimination phase or when you know you react to fructose, I advise to use a maximum of 80 gram of red bell pepper for this recipe or 150 g of green bell pepper. If you know you react well to bell pepper, you can use the amounts listed in the recipe.
- Prep Time: 1 hour
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
