Description
Quick & Easy Homemade Falafel Bowls: A delicious Middle Eastern-inspired meal in under 30 minutes! Learn how to make nutritious falafels with a crispy exterior and pair them with fresh greens. Perfect for a family-friendly dinner!
Ingredients
Scale
For the Falafels:
- 1 Cup Dry chickpeas, soaked for at least 12 hours
- â…“ Cup Chickpea Flour
- ½ Red Onion, roughly chopped
- 3 Cloves Garlic
- ÂĽ Cup Fresh Parsley
- ÂĽ tsp cumin
- 1 tsp salt
- ½ tsp ground pepper
- Oil for frying
For the Salad:
- 2 Cups Green leaves of choice
- 1 Cup Cherry Tomatoes
For the Sauce:
- 6 oz. (3/4 Cup) Greek Yogurt
- 1/2 Cucumber, peeled and finely chopped
- 1 Tablespoon Mayonnaise
- 1 teaspoon dried Dill weed
- Salt and pepper
Instructions
- Set the chopped onion, garlic cloves and parsley in a food processor. Pulse a few times.
- Add previously soaked and drained chickpeas, cumin, salt and ground pepper and blend again. Blend until granulated texture.
- Transfer the 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 balls, add one more tablespoon of chickpea flour if needed.
- Pressing very well with your hands roll the mixture into 14-16 falafels.Â
- Heat olive oil in a large skillet until it crackles when a splash of water hits it. Set the heat to medium. Cook the falafels until golden on all sides.
- Serve them in a salad bowl with green leaves, cherry tomatoes and tahini sauce and Naan bread on the side.Â
Notes
Nutritional Disclaimer: The provided nutritional information is an estimate and can vary based on ingredient brands and quantities. For precise details, consult a registered dietitian or use a nutrition calculator.
- Prep Time: 15
- Cook Time: 8
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1-2 Falafels
- Calories: 100-120
- Sugar: 0
- Sodium: 150-200 mg
- Fat: 4-6 gr
- Carbohydrates: 12-15 gr
- Fiber: 2-3 gr
- Protein: 4-5 gr
- Cholesterol: varies based on cooking method