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!
1 can 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 Freshly Squeezed Lemon Juice
1 handful 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
Combine Chickpeas, Coarse Sea Salt and Pepper, peeled and crushed Garlic, ground Cumin, Extra-Virgin Olive Oil, squeezed Freshly Squeezed Lemon Juice, and fresh Parsley...
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.
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 Small Onion, 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 Freshly Squeezed Lemon Juice. Serve and enjoy!