Falafel Power Bowl
Crispy fried chickpea patties served over a grain or vegetable base with fresh toppings and sauce. Customize the base, protein, and accompaniments for endless variations.
Ingredients
Method
In a food processor, combine drained chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper. Pulse until the mixture is coarse and crumbly, with some pea-sized bits remaining; do not over-blend to a paste. Transfer to a bowl and refrigerate for at least 15 minutes.
Add 1/4 cup all-purpose flour to the chickpea mixture and stir gently until just combined.
Heat 2 cups of oil in a deep skillet to 350°F. Working in batches, gently form the mixture into 12–16 balls or slightly flattened patties (about 1.5 inches across) and carefully lower into the hot oil.
Fry for 3–4 minutes per side until deep golden brown and crispy. Transfer to paper towels to drain.
Divide cooked grain between two bowls as the base.
Arrange 6–8 warm falafel on top of each portion of grain, then distribute cucumber, cherry tomatoes, and red cabbage around the bowl.
Drizzle tahini lemon dressing over the bowl and sprinkle with sesame seeds. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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