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RECIPE
22 INGREDIENTS8 STEPS1HR

Falafel Nourish Bowl

4.0
1 Ratings

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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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!
1HR
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients

US / METRIC
Servings:
2
Serves 2
1 can
(15.5 oz)
Chickpeas , rinsed, drained
to taste
or Maize Meal
to taste
Coarse Sea Salt and Pepper
2 cloves
Garlic , crushed, peeled
1 Tbsp
Ground Cumin
1 Tbsp
Extra-Virgin Olive Oil
to taste
Extra-Virgin Olive Oil
1 handful
or Fresh Basil
to taste
Tabouleh
or Couscous Salad
to taste
Pickled Peppers
to taste
Hummus
1
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
1 tsp
Extra-Virgin Olive Oil
to taste
Black Sesame Seeds
to taste
Smoked Sea Salt

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Nutrition Per Serving

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CALORIES
345
FAT
13.9 g
PROTEIN
13.6 g
CARBS
46.8 g

Cooking Instructions

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Step 1
Preheat your fan oven to 375 degrees F (190 degrees C).
Step 2
Combine Chickpeas (1 can), Coarse Sea Salt and Pepper (to taste), Garlic (2 clove), Ground Cumin (1 tablespoon), Extra-Virgin Olive Oil (1 tablespoon), Lemon Juice (1 teaspoon), and Fresh Parsley (1 handful).
Step 3
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.
Step 4
Arrange the patties on a lined baking sheet and drizzle with Extra-Virgin Olive Oil (to taste). Bake for half an hour, turning occasionally until golden and crispy.
Step 5
Peel the Cucumber (1) and make ribbons using a vegetable peeler.
Step 6
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).
Step 7
Meanwhile, add a few dollops of the Plain Greek Yogurt (to taste) and Tahini (to taste) to the Lemon Juice (1 teaspoon) and Extra-Virgin Olive Oil (1 teaspoon). Finely chop the herbs and mix into the yoghurt.
Step 8
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.

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Nutrition Per Serving
Calories
345
% Daily Value*
Fat
13.9 g
18%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
46.8 g
17%
Fiber
12.3 g
44%
Sugars
6.7 g
--
Protein
13.6 g
27%
Sodium
622.5 mg
27%
Vitamin D
--
--
Calcium
147.5 mg
11%
Iron
3.9 mg
22%
Potassium
785.9 mg
17%
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