Time of preparation:
40 minutes

COOK & SERVE:
Pot 20 cm | 2,0 l

For 2 servings:
80 g chickpea flour
5 g baking powder
salt, pepper
coriander, cumin
turmeric
200 g sweet potatoes
200 g beetroot
400 ml vegetable broth
80 g quinoa
1-2 teaspoons low-fat curd
1 tablespoon rapeseed oil
150 ml coconut milk (light)

How to do it:

1. For the falafel, mix the chickpea flour, baking powder and spices, pour 130 ml of boiling water over it and let it swell for 15 minutes.

2. Meanwhile wash, clean and peel the vegetables and cut the beetroot into about 1cm, the sweet potatoes into 2cm cubes and cook in the stock in the COOK & SERVE pot for about 30 minutes until soft. After 15 minutes add quinoa and turmeric.

3. Add quark to the falafel mix. Fry the falafel dough in about 10 portions in a hot pan in oil on both sides, let it cool down a bit, spread it on 2 skewers.

4. Puree cooked vegetables. Add coconut milk, if necessary dilute a little with water, season to taste with the spices. Pass the falafel skewers to the soup. Serve with salad.

Falafel in stock: For falafel mix 125 g chickpea flour with the spices and pour 200 ml boiling water over it. Fold in 1-2 tablespoons of quark. Form a roll from the dough, cut off approx. 25 1 cm wide slices. Line a baking tray with baking paper and brush with a little oil. Turn the falafel in the oil and bake in a hot oven at 180 degrees for about 15-20 minutes. Leave to cool and store in the shallow COOK & SERVE pot in the refrigerator.

Nutritional values per serving:
Calories: 425 kcal, Carbohydrates: 60 g, Protein: 20 g, Fat: 17 g, Dietary fibre: 14 g

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