Imagine a crisp falafel and a Fattoush-style salad that includes diced tomatoes, fried shallots and pomegranate! Plus a creamy tahini. Our Executive Chef, Arnaud Thulliez, invites you into his kitchen for another delicious, plant-based meal. Because it starts with Arlene Falafel, it’s tasty and it’s ready in just a few minutes.
Arlene Falafel ( 4 Pieces)
2 pc of chopped baby cos lettuce (200gr)
Half a cup of diced tomatoes
Half a cup of diced cucumber
Half a cup of diced radish
One tablespoon of chopped spring onions
One tablespoon pomegranate
1 tablespoon of fried shallots
1 tablespoon of walnut halves
1 teaspoon of balsamic vinegar
1 teaspoon of pomegranate molasses
2 tablespoons of olive oil
1 tablespoon of chopped mint leaves
3 tablespoon of tahini paste
1 tablespoon of hot sauce
Juice of one lemon
In a bowl, add the tahini paste then the hot sauce and mix with the lemon juice, the dip will thicken, and you can balance the texture by adding lemon juice.
Mix all the ingredients of the salad and season to taste
Place the falafel in a baking tray and bake in preheated oven (190 degrees Celsius/ 375 degrees Farenheit) for 9 to 12 minutes.
People choose to become vegan for all sorts of reasons. Some feel an ethical commitment to animals, others embrace a healthier diet often favoring plant-based foods. Read their stories.
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