dinner·Middle Eastern·easy
Crispy Falafel Bowls
Crunchy chickpea falafel over greens with tahini and tomato salad.
veganvegetariandairy-freeveganbudgetmeal-prep
40 min4 servings~$3.10/serving
Ingredients · serves 4
- Chickpeas, canned2 cans
- Yellow onion1/2
- Garlic4 cloves
- Parsley1 cup
- Cilantro1/2 cup
- Cumin2 tsp
- Coriander1 tsp
- Flour3 tbsp
- Baking powder1 tsp
- Tahini1/3 cup
- Lemon2
- Cucumber1
- Tomatoes2
- Mixed greens6 cups
- Olive oil1/3 cup
Instructions
- 1Drain and dry chickpeas very well, then pulse with onion, garlic, herbs, cumin, coriander, salt, and pepper in a food processor until coarsely ground.
- 2Pulse in flour and baking powder; mixture should hold when squeezed. Chill 15 minutes.
- 3Whisk tahini with juice of 1 lemon, 3–4 tbsp warm water, garlic, salt, and pepper until creamy; thin to drizzle consistency.
- 4Dice cucumber and tomato; toss with juice of remaining lemon, olive oil, salt, and pepper.
- 5Form mixture into 16 patties about 1 1/2 inches wide.
- 6Pan-fry in 1/4 inch hot oil over medium-high, 3 minutes per side, until deeply golden and crisp.
- 7Build bowls with greens, tomato-cucumber salad, falafel, and a generous drizzle of tahini sauce.