Low FODMAP falafel bowls
Gluten free, egg free, dairy free option, vegan option Prep time and cook time do not include preparation times for the individual recipes. Those are listed within each respective recipe. *Tablespoons are in Australian tablespoons, which are 20ml as opposed to the more common 15ml. Use 4 teaspoons for each tablespoon (aka: one extra teaspoon per tablespoon) if you do not use Australian tablespoons.
Ingredients
- 1 batch low FODMAP falafel (recipe linked in notes)
- 8-10 tablespoons* low FODMAP tzatziki (recipe linked in notes)
- 1 batch low FODMAP tabbouleh (recipe linked in notes)
- 80g+ low FODMAP pickled red onion (recipe linked in notes)
- Radishes, washed and sliced (unlimited)
- 100g Lebanese cucumber, sliced
- 4 tablespoons* tahini
- briny olives, to your tastes (unlimited)
- Greek feta, to your tastes (unlimited)
- Lemon juice, to serve (optional)
- Olive oil, to serve (optional)
Instructions
- Prepare the falafel, tzatziki, tabbouleh and pickled red onions as per the respective recipes. You can heat the falafel prior to serving if you have made them ahead of time (either on the stove, in the oven or in the microwave).
- Arrange the ingredients in 4 bowls: 2-3 falafel per bowl, 2-3 tablespoons tzatziki per bowl, tabbouleh divided by 4 bowls and 20g+ pickled onion per bowl.
- Add an unlimited amount of radishes to the bowls along with 25g cucumber per bowl (more, pending your fructose tolerance). Finish with a tablespoon each tahini and the olives and feta.
- You can serve with a drizzle of good quality olive oil and a squeeze of lemon juice, or just as is.
Notes
- Recipe for low FODMAP falafel can be found here.
- Recipe for low FODMAP tzatziki can be found here.
- Recipe for low FODMAP gluten free tabbouleh can be found here.
- Recipe for low FODMAP pickled red onion can be found here.
- Extensive FODMAP notes are in the body of the post.
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