Falafel Bowl with Bulgur and Pomegranate

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Pour 300 ml boiling salted water over the bulgur, leave to swell for 12 minutes, then leave to cool.

   12:00
2. 2

   Bake the falafel in the oven for 12 minutes until crisp.

   12:00
3. 3

   Stir the yoghurt with chopped mint and salt, dice the cucumber and remove the seeds from the pomegranate.

4. 4

   Layer the bulgur, cucumber, falafel and pomegranate seeds in containers and add the sauce separately. Keeps for 3 days in the fridge.