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Servings:

Falafel Nourish Bowl

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!

Total Time

1hr

4.0

1 Ratings

Author: East After Noon

Servings:

Ingredients

•

1 can
(15.5 oz)

Chickpeas , rinsed, drained

•

to taste

Corn Starch

or Maize Meal

•

to taste

Coarse Sea Salt

•

to taste

Coarse Black Pepper

•

2 cloves

Garlic , crushed, peeled

•

1 Tbsp

Ground Cumin

•

1 Tbsp

Extra-Virgin Olive Oil

•

1 handful

Fresh Parsley

or Fresh Basil

•

Cucumber

•

to taste

Tabouleh

or Couscous Salad

•

to taste

Pickled Peppers

•

to taste

Hummus

•

Small Onion , sliced

•

to taste

Flatbread

•

to taste

Labneh Cheese

•

to taste

Tahini

•

to taste

Plain Greek Yogurt

•

to taste

Fresh Herbs

•

1/2 Tbsp

Lemon Juice

•

1 tsp

Extra-Virgin Olive Oil

•

to taste

Black Sesame Seeds

•

to taste

Smoked Sea Salt

Cooking Instructions

Preheat your fan oven to 375 degrees F (190 degrees C).

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) , Lemon Juice (1 tsp) , and Fresh Parsley (1 handful) .

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.

Arrange the patties on a lined baking sheet and drizzle with olive oil. Bake for half an hour, turning occasionally until golden and crispy.

Peel the Cucumber (1) and make ribbons using a vegetable peeler.

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) .

Meanwhile, add a few dollops of the Plain Greek Yogurt (to taste) and Tahini (to taste) to the Lemon Juice (1 tsp) and Extra-Virgin Olive Oil (1 tsp) . Finely chop the herbs and mix into the yoghurt.

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.

Nutrition Per Serving

CALORIES

332

FAT

13.8 g

PROTEIN

13.0 g

CARBS

43.7 g