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
Scale
- 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
