Clean Eating Recipe

Noodle Bowl with Falafel

4.8
Average: 4.8 (5 votes)
(5 votes)
Noodle Bowl with Falafel

Noodle Bowl with Falafel - Delicious mix not only for clean eating fans. Photo: Marieke Dammann

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 13 h.
Ready in
Calories:
480
calories
Calories

Healthy, because

Even smarter

Nutritional values

Sweet potatoes are rich in beta-carotenes, a secondary plant substance which helps protect the body's cells against free radical damage.

If you have extra falafel, you can always freeze it and use them as you need. 

1 serving contains
(Percentage of daily recommendation)
Calorie480 kcal(23 %)
Protein15 g(15 %)
Fat13 g(11 %)
Carbohydrates73 g(49 %)
Sugar added0 g(0 %)
Roughage14.2 g(47 %)
Vitamin A2.2 mg(275 %)
Vitamin D0 μg(0 %)
Vitamin E8.8 mg(73 %)
Vitamin K114.9 μg(192 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.8 mg(57 %)
Folate143 μg(48 %)
Pantothenic acid2.7 mg(45 %)
Biotin12 μg(27 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C119 mg(125 %)
Potassium1,178 mg(29 %)
Calcium180 mg(18 %)
Magnesium126 mg(42 %)
Iron5 mg(33 %)
Iodine10 μg(5 %)
Zinc2.8 mg(35 %)
Saturated fatty acids2.1 g
Uric acid95 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
7 ounces Dried chickpeas
½ red onion
2 garlic
1 bunch cilantro
1 bunch parsley
1 small chile pepper
1 lemon
1 tablespoon ground Cumin
3 ½ ounces Chickpea flour
salt
3 tablespoons olive oil
7 ounces Whole Wheat Spaghetti
21 ounces Sweet potato (2 sweet potatoes)
peppers
1 bunch Arugula
½ bunch Radish
2 scallions
½ bunch mint
1 Lime
2 tablespoons sesame oil
How healthy are the main ingredients?
oniongarlicparsleylemonCuminsalt

Preparation steps

1.

Cover the chickpeas with water and leave to soak for 12 hours, preferably overnight. Drain and rinse the next day.

2.

Peel and coarsely chop half the red onion, peel the garlic and put 1 clove aside. Wash coriander, shake dry and pluck leaves. Wash parsley, shake dry, remove leaves and put half of it aside. Halve the chilli pepper lengthwise, remove seeds and wash. Squeeze lemon. Puree everything together with cumin and chickpea flour. Season to taste with salt.

3.

Form 12-16 falafel balls from the mixture. Heat 1 tablespoon of olive oil in a large frying pan. Fry the falafel for about 10 minutes over medium heat on all sides.

4.

Meanwhile, cook spaghetti in boiling salted water according to the package instructions. In the meantime peel sweet potatoes and cut them into fine strips with a peeler. Heat 1 tablespoon of olive oil in a frying pan and sauté the vegetable strips for 3 minutes at medium heat.

5.

Drain the spaghetti, drain it and add it to the sweet potato strips in the pan for 3 minutes. Season with salt and pepper. Wash the arugula and mint and shake dry. Clean, wash and slice the radishes. Clean, wash and chop the spring onions. Finely chop the remaining garlic. Squeeze lime. Mix garlic with lime juice and sesame oil, season to taste with salt and pepper.

6.

Mix the rocket, mint, remaining parsley, radishes, and spring onions and drizzle with the dressing. Put spaghetti and vegetable noodles in bowls and serve with the salad and falafels.