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Middle Eastern Falafel Bowl
Created by: Howcan Team
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking soda
- 3-4 tbsp all-purpose flour
- Vegetable oil for frying
- 4 cups cooked quinoa or rice
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 cup hummus
- 1/4 cup tahini sauce
- Lemon wedges for serving
Instructions
- In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, black pepper, and baking soda. Pulse until the mixture is finely ground but not pureed.
- Transfer the mixture to a bowl and stir in 3 tablespoons of flour. If the mixture is too wet, add the remaining tablespoon of flour. Cover and refrigerate for at least 1 hour.
- Form the falafel mixture into small balls or patties, about 1 1/2 inches in diameter.
- In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- To assemble the falafel bowls, divide the cooked quinoa or rice among 4 bowls. Top with mixed salad greens, cherry tomatoes, and cucumber slices. Add the fried falafel, and drizzle with hummus and tahini sauce.
- Serve the falafel bowls with lemon wedges for squeezing over the top. Enjoy!
The Middle Eastern falafel bowl has a rich history dating back to ancient Egypt, where it was first made with fava beans. Over time, the recipe evolved, and chickpeas became the primary ingredient. This flavorful dish gained popularity across the Middle East, with each region adding its own unique twist. Renowned chefs like Yotam Ottolenghi have elevated the falafel bowl, incorporating fresh herbs and spices for a modern touch. Today, the best falafel bowls can be found in bustling markets and street food stalls across the Middle East, particularly in cities like Tel Aviv and Amman. The key to a perfect falafel bowl lies in the crispy exterior and moist, flavorful interior of the falafel, paired with fresh, vibrant toppings and a tangy tahini sauce.
50 min
4
400 calories
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