Falafel Bowl
A modern deconstructed take on the Middle Eastern street staple — crispy, herb-green falafel patties over hummus, tabbouleh, roasted vegetables, pickled turnips and a drizzle of tahini sauce.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Drain and dry the soaked chickpeas thoroughly. Place chickpeas, onion, garlic, herbs, spices and salt in a food processor. Pulse to a coarse, grainy green mixture — not smooth. You should still see small pieces. Do not over-process.
About 5 min
Transfer to a bowl. Mix in sesame seeds. Refrigerate 30 minutes. Add baking powder just before forming.
About 11 min
Form the mixture into small patties or balls using a falafel scoop or your hands (about 40g each). The mixture should hold its shape but be crumbly in texture.
About 11 min
Heat oil to 175°C/350°F. Fry in batches for 3–4 minutes until deeply golden on all sides. Drain on paper towels. The interior should be herb-green, dry and fluffy.
About 11 min
Build the bowl: smear a generous base of hummus. Add tabbouleh, pickled turnips. Place 4–5 hot falafel on top.
About 11 min
Drizzle with tahini sauce and hot sauce. Serve with warm pita. Eat immediately — falafel go soggy quickly.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 24 g
- Carbs
- 66 g
- Fat
- 26 g
- Fibre
- 14 g
- Sugar
- 6 g
- Sodium
- 820 mg
Contains: sesame
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Recipe by Boon Tools.