RECIPE

Falafel Nourish Bowl

1:00:00
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160 cookbooks

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!

East After Noon
http://eastafternoon.com/

Serves 2

23 Ingredients

15.5 oz Canned Chickpeas

to taste Corn Starch

to taste Coarse Sea Salt and Pepper

2 clove Garlic

1 Tbsp Ground Cumin

1 Tbsp Extra-Virgin Olive Oil

to taste Extra-Virgin Olive Oil

2 Tbsp Lemon

1 handful Fresh Parsley

1 Cucumber

to taste Tabouleh

to taste Pickled Peppers

to taste Hummus

1 Onion

to taste Flatbread

to taste Labneh Cheese

to taste Tahini

to taste Plain Greek Yogurt

to taste Fresh Herbs

2 tsp Lemon Juice

1 tsp Extra-Virgin Olive Oil

to taste Black Sesame Seeds

to taste Smoked Sea Salt

7 Steps

Steps 1

Combine Canned Chickpeas, Coarse Sea Salt and Pepper, peeled and crushed Garlic, Ground Cumin, Extra-Virgin Olive Oil, squeezed Lemon and Fresh Parsley.

Steps 2

Add in a food processor and blend until smooth. With the blade running, slowly add the Corn Starch until the mixture has reached the consistency of slightly damp dough.

Steps 3

Arrange the patties on a lined baking sheet and drizzle with Extra-Virgin Olive Oil. Bake in a preheated fan oven at 190 degrees C for half an hour, turning occasionally until golden and crispy.

Steps 4

Peel the Cucumber and make ribbons.

Steps 5

In a bowl, arrange the Tabouleh, along with Pickled Peppers, Fresh Herbs, cucumber ribbons, sliced Onion, Labneh Cheese and Flatbread around a few of the falafels. Top with a dollop of Hummus.

Steps 6

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

Steps 7

To finish the Nourish Bowl, spoon over the herbed yoghurt dressing and scatter a few Black Sesame Seeds over the top. Serve immediately with a scatter of Smoked Sea Salt and a squeeze of Lemon. Serve and enjoy!