Falafel Bowl
A hearty Middle Eastern bowl with crispy chickpea patties
Ingredients
Instructions
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Prepare the falafel mixtureDrain the soaked chickpeas thoroughly. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, and salt. Pulse until you have a coarse mixture that holds together when pressed, but not so fine that it becomes a paste.
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Rest the mixtureTransfer the mixture to a bowl, add the baking soda and mix well. Cover and refrigerate for at least 1 hour to allow flavors to meld and mixture to firm up.
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Form and fry the falafelShape the mixture into small patties or balls (about 2 tablespoons each). Heat 2 inches of oil in a deep pan to 350°F (175°C). Carefully drop falafels in batches and fry until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate to drain excess oil.
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Prepare tahini sauceIf using store-bought tahini sauce, thin with a little water if necessary to achieve a pourable consistency. For homemade, mix 1/2 cup tahini paste with 1/4 cup water, 2 tablespoons lemon juice, 1 minced garlic clove, and salt to taste.
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Assemble the bowlsDivide the mixed greens among four bowls. Arrange the cherry tomatoes, cucumber, and 3-4 falafel patties on top of each bowl. Drizzle generously with tahini sauce.
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Garnish and serveSprinkle with additional fresh herbs if desired, and serve immediately while the falafel is still warm and crispy. Offer extra tahini sauce on the side.
Nutritional Information
520
Calories
per serving
18
Protein
g per serving
65
Carbohydrates
g per serving
22
Total Fat
g per serving
3
Saturated Fat
g per serving
12
Fiber
g per serving
8
Sugar
g per serving
650
Sodium
mg per serving
25
Vitamin C
% daily value
4
Iron
mg per serving
Falafel Bowl is Also Known As
Middle Eastern Falafel Plate, Falafel Salad Bowl, Ta'amiya Bowl or Vegetarian Falafel Platter
