RECIPE

Falafel Nourish Bowl

1:00:00
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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

1 can Canned Chickpeas

to taste Cornflour

to taste Coarse Sea Salt and Pepper

2 clove Garlic

1 tbsp Cumin

1 tbsp Extra-Virgin Olive Oil

to taste Extra-Virgin Olive Oil

1 tbsp Lemon

1 handful Fresh Parsley

to taste Cucumber Ribbons

to taste Ready Made Tabouleh

to taste Pickled Peppers

to taste Hummus

1 Small Onion

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

6 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 Fresh Parsley...

Steps 2

Add in a food processor and blend until smooth. With the blade running, slowly add the Cornflour 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

In a bowl, arrange the Ready Made Tabouleh, along with Pickled Peppers, Assorted Fresh Herbs, Cucumber Ribbons, sliced Small Onion, and Flatbread around a few of the falafels. Top with a dollop of Hummus.

Steps 5

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.

Steps 6

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!