Delicious and hearty ! These easy falafel bowls are served with veggies, and make the perfect vegan quick lunch.
Easy Falafel Bowls
Tired of eating the same boring lunch?
These quick falafel bowls are super easy to make and customizable!
You can serve them with salad or a nice cooked quinoa base and top with delicious Tahini sauce. Cauliflower rice also goes great with this recipe.
To make you will need:
chickpeas
garlic
chickpea flour
fresh parsley
green leaves
cherry tomatoes
olive oil
red onion
tsp cumin
salt and pepper
If you can’t find chickpea flour use gluten free or all purpose flour. You may also use dry chickpeas that are soaked overnight in water.
As for veggies I chose tomatoes and green leaves. You can also add cucumbers, onions, and peppers.
The falafel bowls are pan fried with very little olive oil to brown on all sides. Serve them hot or warm.
Tahini sauce is easily available in any supermarket.
I love mediterranean food, it has so much flavor and textures and can be served in a variety of ways.
This dish is vegan and gluten free, so if can be eaten by many with diet restrictions.
My husband works close to home and he comes to lunch every day. I am always thinking of new dish ideas to keep our diet exciting and fresh. The easiest way for me to do that is to go by country. That way, we never get bored.
I hope you can try these easy falafel bowls at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Delicious and hearty ! These easy falafel bowls are served with veggies, and make the perfect vegan quick lunch.
- 1 can Chickpeas drained and dried
- 3 cloves Garlic
- 1/3 cup Chickpea Flour
- 1/2 Red Onion
- 1/2 teaspoon Cumin
- Salt + Pepper to taste
- 1 cup Cherry Tomatoes
- 2 cups Green Leaves
- 1/2 cup Tahini Sauce
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Set roughly chopped onion, garlic cloves and parsley in a food processor. Pulse a few times
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Add drained chickpeas, cumin, salt and ground pepper and blend again. Blend untilgranulated texture
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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.
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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.
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Place them in a paper towel to drain the excess oil.
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Serve them with green leaves, cherry tomatoes and tahini sauce
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