Healthy Falafel Bowls
These healthy falafel bowls are made with protein-rich chickpeas, garlic, and cumin, served with fresh greens and creamy tahini sauce. A perfect meal prep option for vegetarians and vegans.
- Yield: Serves 2 falafel bowls (14-16 falafel balls.) 1x
Ingredients
Units
Scale
- 1 cups dry chickpeas (soaked for at least 12 hours)
- 3 cloves garlic
- 1/3 cup chickpea flour
- 1/4 cup fresh parsley
- 2 cups green leaves
- 1 cup cherry tomatoes
- 1/3 cup oil for frying
- 1/2 red onion or 1 if a small one
- 1/4 tsp cumin
- 1 tsp salt
- 1/2 tsp ground pepper
Instructions
- Set roughly chopped onion, garlic cloves and parsley in a food processor. Pulse a few times.
- Add previously soaked and drained chickpeas, cumin, salt and ground pepper and blend again. Blend until granulated texture.
- Transfer mix to a bowl and add chickpea flour. Stir very well and let it rest for 5 minutes. After that, you should be able to form the falafel bowls, add one more tablespoon of chickpea flour if needed.
- Pressing very well with your hands roll mixture into 14-16 falafels. Its easier to make one by one and fry them at the same time. Only there they will be hard enough. To fry them add olive oil to a heated skillet and roll them over when they get brownish in the base.
- Place them in a paper towel to drain the excess oil.
- Serve them with green leaves, cherry tomatoes and tahini sauce.
Notes
How to Store and Reheat Falafel:
- Storing: Allow the falafel to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, freeze the falafel. Arrange the balls on a baking sheet and freeze until solid. Transfer them to a freezer bag and store for up to 3 months.
- Reheating: Reheat falafel in a 350°F (175°C) oven for 10-15 minutes, or until hot. If frozen, bake from frozen for 20-25 minutes.
Find it online: https://www.veggiehomesteading.com/falafel-balls-bowl-recipe/