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person Serves 1-2 people
timePreparation time: 25 minutes
       Cooking time: 8 minutes



  • 1 carrot

  • blend of 3 grains (barley, farro and rice)
  • ½ avocado
  • 60 g edamame
  • 1 or 2 Tbsp mixed seeds (flax, chia, sesame)
  • 3 Tbsp extra virgin olive oil

For the mini falafels:

  • 150 g dried chickpeas
  • 1 garlic clove
  • 10 g of fresh parsley
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp sesame seeds
  • Salt and pepper to taste


    Soak the chickpeas for at least 24 hours.

    Drain well and combine with the garlic, parsley, sesame seeds and spices in a blender. Blend into a smooth and slightly granular paste. Season with salt and pepper. Let the mixture rest in the refrigerator for about half a day.

    Roll with your hands into walnut-sized balls and arrange them on a baking sheet lined with parchment paper.

    Cook in a static oven preheated to 200°C for about 10-15 minutes, turning them occasionally.

    Remove from oven and let cool.

    Meanwhile, cook the mixture of grains in plenty of boiling salted water.

    Drain and drizzle with extra virgin olive oil. T

    ransfer the grains to the bowl. Put water in a saucepan and bring to a boil.

    Add the edamame and, once the water starts boiling again, cook for about 5 minutes.

    Drain and add the edamame to the bowl.

    Peel the avocado and cut into slices. Peel the carrot and cut into thin strips with a mandolin or a potato peeler.

    Drizzle with extra virgin olive oil and a pinch of salt. Add them to the other ingredients.

    Complete the bowl with falafels, either warm or cold, and add a few spoonfuls of seeds and a spoonful of extra virgin olive oil.

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