Rice bowl with falafel and cucumber kimchi

Ingredients
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250 g wholegrain rice
1 fennel
1 red onion
1 pack of gluten-free falafel, e.g. from Bauck
oil for frying
salt & pepper
some basil spice
some oregano spice
½ pomegranate
2-3 tbsp cucumber kimchi

Yogurt tahini dressing
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1 cup plant-based natural yogurt
1 lemon
3-4 tbsp tahini
salt & pepper

This is how we proceed
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1. Prepare the rice according to the instructions.
2. Peel and chop the red onions.
3. Wash the fennel and cut into small pieces.
4. Sauté the onion and fennel in a pan with a little oil. Season with salt, pepper, basil and oregano.
5. Prepare the falafel according to the instructions: Combine the mix with 250 ml boiling water and a little oil in a bowl, leave to soak for 15 minutes, shape into balls and fry on all sides in a pan with plenty of oil.
6. Cut the pomegranate in half and remove the seeds. Tap the skin with the back of a knife to loosen the seeds.
7. In a bowl, mix the ingredients for the yogurt-tahini dressing together well.
8. Once all the ingredients are ready, fill a bowl with rice, fennel, onions and falafel. Garnish with cucumber kimchi, some yogurt tahini dressing and pomegranate.

Enjoy the taste!