Description
Crispy falafel served with fresh vegetables and a creamy tahini dressing, perfect for a family favorite dish.
Ingredients
Scale
- 1 cup dried chickpeas (or 1 can chickpeas, drained)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp paprika (optional)
- 1 tsp baking powder
- 2 tbsp tahini
- Juice of 1 lemon
- Salt, to taste
- Your favorite greens (mixed salad greens, spinach, etc.)
- Fresh vegetables (cucumbers, tomatoes, bell peppers, avocados)
- Pita bread or boiled quinoa, for serving
Instructions
- If using dried chickpeas, soak them overnight in water. Rinse and drain well on the day of cooking. For canned chickpeas, simply drain and rinse.
- In a food processor, combine chickpeas, herbs, garlic, onion, and spices. Pulse until coarse but well combined.
- Add baking powder and a pinch of salt to the mixture. Mix until fully incorporated, then let the mixture rest for 30 minutes.
- Shape into small balls or patties and place on a parchment-lined baking sheet.
- Fry in hot oil for 3-4 minutes on each side until golden brown, or bake at 375°F (190°C) for about 20 minutes, flipping halfway.
- Prepare the tahini sauce by whisking together tahini, lemon juice, garlic, and enough water for desired consistency. Season with salt to taste.
- Assemble bowls by starting with greens, adding falafel, and topping with fresh veggies and tahini sauce.
Notes
Allow falafel to rest before serving for the best texture. Experiment with different herbs and spices for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 0mg
Keywords: falafel, vegan, healthy, Middle Eastern, bowl recipes