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SideChef
Recipes
Lunch
Falafel Nourish Bowl
Recipe

22 INGREDIENTS • 8 STEPS • 1HR

Falafel Nourish Bowl

4
1 rating
I set about discovering a way of making falafel at home without using the traditional deep-fried method. Completely vegan-friendly and gluten-free. Mine are baked in a hot oven – a far lighter but no less tasty version than you could get at any side street kebab shop!
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
I set about discovering a way of making falafel at home without using the traditional deep-fried method. Completely vegan-friendly and gluten-free. Mine are baked in a hot oven – a far lighter but no less tasty version than you could get at any side street kebab shop!
1HR
Total Time
$1.52
Cost Per Serving
Ingredients
Servings
2
US / Metric
Chickpeas
1 can
(15.5 oz)
Chickpeas, rinsed, drained
Corn Starch
to taste
Corn Starch
or Maize Meal
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Garlic
2 cloves
Garlic, crushed, peeled
Ground Cumin
1 Tbsp
Ground Cumin
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
plus extra for the tray
Fresh Parsley
1 handful
Fresh Parsley
or Fresh Basil
Cucumber
1
Cucumber
Tabouleh
to taste
Tabouleh
or Couscous Salad
Pickled Peppers
to taste
Pickled Peppers
Hummus
to taste
Hummus
Onion
1
Small Onion, sliced
Flatbread
to taste
Flatbread
Labneh Cheese
to taste
Labneh Cheese
Tahini
to taste
Tahini
Plain Greek Yogurt
to taste
Plain Greek Yogurt
Fresh Herbs
to taste
Fresh Herbs
Lemon
1
Lemon, freshly squeezed, divided
2 tsp juice per 4 servings
Extra-Virgin Olive Oil
1 tsp
Extra-Virgin Olive Oil
Black Sesame Seeds
to taste
Black Sesame Seeds
Smoked Sea Salt
to taste
Smoked Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
338
Fat
13.8 g
Protein
13.2 g
Carbs
45.9 g
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Falafel Nourish Bowl
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Preheat your fan oven to 375 degrees F (190 degrees C).
step 2
Combine Chickpeas (1 can), Coarse Sea Salt (to taste), Coarse Black Pepper (to taste), Garlic (2 cloves), Ground Cumin (1 Tbsp), Extra-Virgin Olive Oil (1 Tbsp), 1 tsp of Lemon (1) and Fresh Parsley (1 handful).
step 3
Add in a food processor and blend until smooth. With the blade running, slowly add the Corn Starch (to taste) until the mixture has reached the consistency of slightly damp dough.
step 4
Arrange the patties on a lined baking sheet and drizzle with olive oil. Bake for half an hour, turning occasionally until golden and crispy.
step 4 Arrange the patties on a lined baking sheet and drizzle with olive oil. Bake for half an hour, turning occasionally until golden and crispy.
step 5
Peel the Cucumber (1) and make ribbons using a vegetable peeler.
step 6
In a bowl, arrange the Tabouleh (to taste), along with Pickled Peppers (to taste), Fresh Herbs (to taste), cucumber ribbons, Onion (1), Labneh Cheese (to taste), and Flatbread (to taste) around a few of the falafels. Top with a dollop of Hummus (to taste).
step 6 In a bowl, arrange the Tabouleh (to taste), along with Pickled Peppers (to taste), Fresh Herbs (to taste), cucumber ribbons, Onion (1), Labneh Cheese (to taste), and Flatbread (to taste) around a few of the falafels. Top with a dollop of Hummus (to taste).
step 7
Meanwhile, add a few dollops of Plain Greek Yogurt (to taste) and Tahini (to taste), the rest of the lemon juice and Extra-Virgin Olive Oil (1 tsp). Finely chop the herbs and mix them into the yogurt.
step 7 Meanwhile, add a few dollops of Plain Greek Yogurt (to taste) and Tahini (to taste), the rest of the lemon juice and Extra-Virgin Olive Oil (1 tsp). Finely chop the herbs and mix them into the yogurt.
step 8
To finish the Nourish Bowl, spoon over the herbed yoghurt dressing and scatter a few Black Sesame Seeds (to taste) over the top. Serve immediately with a scatter of Smoked Sea Salt (to taste) and a squeeze of lemon juice.
step 8 To finish the Nourish Bowl, spoon over the herbed yoghurt dressing and scatter a few Black Sesame Seeds (to taste) over the top. Serve immediately with a scatter of Smoked Sea Salt (to taste) and a squeeze of lemon juice.
Tags
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Lunch
Shellfish-Free
Easter
Vegetarian
Middle Eastern
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