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!
Total Time
1hr
4.0
1 Rating
Author: East After Noon
Servings:
2
Ingredients
•
1
can
(15.5 oz)
Chickpeas
, rinsed, drained
•
to taste
Corn Starch
or Maize Meal
•
to taste
Coarse Sea Salt
•
to taste
Coarse Black Pepper
•
2
cloves
Garlic
, crushed, peeled
•
1
Tbsp
Ground Cumin
•
1
Tbsp
Extra-Virgin Olive Oil
•
1
handful
Fresh Parsley
or Fresh Basil
•
1
Cucumber
•
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
Lemon
, freshly squeezed, divided
•
1
tsp
Extra-Virgin Olive Oil
•
to taste
Black Sesame Seeds
•
to taste
Smoked Sea Salt
Cooking Instructions
1.
Preheat your fan oven to 375 degrees F (190 degrees C).
2.
Combine Chickpeas (1 can), Coarse Sea Salt (to taste), Coarse Black Pepper (to taste), Garlic (2 cloves), Ground Cumin (1 Tbsp), Extra-Virgin Olive Oil (1 Tbsp), 1 tsp of Lemon (1) and Fresh Parsley (1 handful).
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.
4.
Arrange the patties on a lined baking sheet and drizzle with olive oil. Bake for half an hour, turning occasionally until golden and crispy.
5.
Peel the Cucumber (1) and make ribbons using a vegetable peeler.
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).
7.
Meanwhile, add a few dollops of Plain Greek Yogurt (to taste) and Tahini (to taste), the rest of the lemon juice and Extra-Virgin Olive Oil (1 tsp). Finely chop the herbs and mix them into the yogurt.
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.
Nutrition Per Serving
CALORIES
338
FAT
13.8 g
PROTEIN
13.2 g
CARBS
45.9 g
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