Falafel with bean-pepper stew, avocado

Info

  • Bereiden: 25 minuten
  • Personen: 1 minuten
  • Porties: 1 minuten

Ingredients

  • 100 grams of Veggie Chef Falafel balls
  • 200 grams of kidney beans
  • 1 small avocado
  • 1 red pointed pepper
  • Callowfit Sweet Chili sauce
  • Pinch of Ras al Hanout herbs
Vegan

Preparation method

Recipe: @Catharins_kitchen

Cut the red pointed pepper in half and remove the seeds. Cut into strips.

Put a dash of olive oil in a non-stick pan and fry the bell pepper for about 3 minutes.

Wash the kidney beans and add them to the bell pepper. Sprinkle with some Ras al Hanout herbs and fry for another 10 minutes while stirring.

Meanwhile, in another pan, fry the falafel balls golden brown with some oil. Cut the avocado in half and remove the stone. Cut the avocado in with a knife and spoon.

Put the paprika beans on a plate together with the avocado and season with some salt and pepper. Place the falafel balls on top and finish with some Callowfit Sweet Chili sauce.

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