Name: Mediterranean Falafel Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 (15 oz) cans chickpeas, drained and rinsed; 1 small red onion, roughly chopped; 4 garlic cloves, minced; 1/2 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper (optional); 2 tablespoons all-purpose flour or chickpea flour; 1/4 cup tahini paste; 3 tablespoons lemon juice; 4 cups mixed salad greens; 1 English cucumber, diced; 2 cups cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted

Instructions

Prepare the falafel mixture

In a food processor, combine chickpeas, red onion, garlic, parsley, cilantro, cumin, coriander, and cayenne pepper. Pulse until well combined but still slightly chunky, not completely smooth. Transfer to a bowl and stir in the flour. Cover and refrigerate for at least 15 minutes to firm up.
Form the falafel patties

With damp hands, form the mixture into 16 small patties, about 2 inches in diameter and 1/2 inch thick. Place them on a plate lined with parchment paper.
Cook the falafel

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Working in batches, cook the falafel patties for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Make the tahini sauce

In a small bowl, whisk together tahini paste, lemon juice, 3 tablespoons of water, and a pinch of salt until smooth. If the sauce is too thick, add more water, one tablespoon at a time, until it reaches a pourable consistency.
Assemble the bowls

Divide the mixed salad greens among four bowls. Top each with cucumber, cherry tomatoes, and Kalamata olives. Add 4 falafel patties to each bowl.
Finish and serve

Drizzle the tahini sauce generously over each bowl. Serve immediately with extra lemon wedges and warm pita bread on the side if desired.

Mediterranean Falafel Bowl

Ingredients

Instructions

Nutritional Information