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!
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
to taste Cucumber Ribbons
to taste Ready Made Tabouleh
to taste Pickled Peppers
to taste Hummus
to taste Flatbread
to taste Labneh Cheese
to taste Tahini Paste
to taste Plain Greek Double Thick Yogurt
to taste Assorted Fresh Herbs
2 tsp Lemon Juice
1 tsp Extra-Virgin Olive Oil
to taste Black Sesame Seeds
to taste Smoked Sea Salt
Combine Canned Chickpeas, Coarse Sea Salt and Pepper, peeled and crushed Garlic, Ground Cumin, Extra-Virgin Olive Oil, squeezed Lemon and Fresh Parsley.
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.
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.
In a bowl, arrange the Ready Made Tabouleh, along with Pickled Peppers, Assorted Fresh Herbs, Cucumber Ribbons, sliced Onion, Labneh Cheese and Flatbread around a few of the falafels. Top with a dollop of Hummus.
Meanwhile, add a few dollops of the Plain Greek Double Thick Yogurt and Tahini Paste to the Lemon Juice and Extra-Virgin Olive Oil. 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 over the top. Serve immediately with a scatter of Smoked Sea Salt and a squeeze of Lemon. Serve and enjoy!