Winter is time for snuggling under fluffy blankets, steaming cups of hot chocolate, and a warming bowl of al dente pearled barley, topped with crispy falafels, drizzled with a creamy tahini sauce, a side of oven-roasted beetroot & carrots, and scatterings of sweet piquanté peppers.
Winter Falafel Bliss Bowl
Winter Falafel Bliss Bowl
with roasted beetroot, carrot & a creamy tahini dressing
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Carrot
- Baby Carrots
- Beetroot
- Creamy Tahini
- NOMU One For All Rub
- Outcast Falafels
- Pearled Barley
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the trimmed carrots on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BARLEY
Place the rinsed pearled barley in a pot with 350ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
DRESSING
In a small bowl, loosen the creamy tahini with water in 5ml increments until drizzling consistency. Season.
FALAFEL
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
TIME TO EAT
Make a bed of the barley and top with the crispy falafels and the roasted veggies. Drizzle over the creamy tahini and scatter over the drained peppers. Enjoy, Chef!
Beetroot - 150g
Baby Carrots - 120g
NOMU One For All Rub - 10ml
Pearled Barley - 75ml
Creamy Tahini - 40ml
Outcast Falafels - 6
Piquanté Peppers - 15g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the trimmed carrots on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BARLEY
Place the rinsed pearled barley in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
DRESSING
In a small bowl, loosen the creamy tahini with water in 5ml increments until drizzling consistency. Season.
FALAFEL
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
TIME TO EAT
Make a bed of the barley and top with the crispy falafels and the roasted veggies. Drizzle over the creamy tahini and scatter over the drained peppers. Enjoy, Chef!
Beetroot - 300g
Baby Carrot - 240g
NOMU One For All Rub - 20ml
Pearled Barley - 150ml
Creamy Tahini - 80ml
Outcast Falafels - 12
Piquanté Peppers - 30g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the trimmed carrots on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
BARLEY
Place the rinsed pearled barley in a pot with 1L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
DRESSING
In a small bowl, loosen the creamy tahini with water in 5ml increments until drizzling consistency. Season.
FALAFEL
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
TIME TO EAT
Make a bed of the barley and top with the crispy falafels and the roasted veggies. Drizzle over the creamy tahini and scatter over the drained peppers. Enjoy, Chef!
Beetroot - 450g
Baby Carrots - 360g
NOMU One For All Rub - 30ml
Pearled Barley - 225ml
Creamy Tahini - 120ml
Outcast Falafels - 18
Piquanté Peppers - 45g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the trimmed carrots on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
BARLEY
Place the rinsed pearled barley in a pot with 1.4L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
DRESSING
In a small bowl, loosen the creamy tahini with water in 5ml increments until drizzling consistency. Season.
FALAFEL
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
TIME TO EAT
Make a bed of the barley and top with the crispy falafels and the roasted veggies. Drizzle over the creamy tahini and scatter over the drained peppers. Enjoy, Chef!
Beetroot - 600g
Baby Carrots - 480g
NOMU One For All Rub - 40ml
Pearled Barley - 300ml
Creamy Tahini - 160ml
Outcast Falafels - 24
Piquanté Peppers - 60g
Woolies Products in this dish
