This recipe for baked falafel bowls is easy to make and you can use seasonal vegetables to switch it up. It is healthy and delicious, and a perfect lunch option.
Falafels (makes 20)
- 2 tins chickpeas (drained)
- 1 cup coriander (chopped) or a mix of parsley and coriander
- 1 cup onion (roughly chopped)
- 4 garlic cloves
- 2 Tbs cumin
- 2 tsp baking soda
- Salt & pepper to taste
- 1 large jalapeno (chopped) – this is optional
- 1 tsp olive oil
Bowl Options (Just a guide, you can choose your own additions)
- Roasted vegetables (seasonal)
- Greens – lettuce, rocket, kale, baby spinach etc.
- Sliced cucumbers
- Cherry tomatoes
- Grated beetroot or grated carrots
- Sliced turnips or sliced radishes
- Tzatziki or tahini dressing of your choice
- Fresh herbs and micro greens of your choice
- Preheat your oven to 180 °C
- Place your chickpeas in a strainer and then pat them dry with kitchen paper
- Put your coriander, onion, jalapeno (if you are using) and garlic into a food processor and pulse until uniformly chopped. You can then add your chickpeas, oil, cumin, baking soda and salt and pepper to your mix, and blend again. The mixture doesn’t need to be silky smooth, as some texture adds to the falafel balls
- Line a baking dish with baking paper or grease a non-stick dish and start shaping your falafel mixture into ping-pong or golfball-sized shapes. You can wet your hands if the mixture feels sticky.
- Once your balls are on your baking sheet, brush the tops with some olive oil. Bake for around 15 minutes before flipping. Continue baking for another 12-15 minutes until golden and slightly crispy.
- Once your falafel are cooked, you can start assembling your falafel bowls. Add your greens, vegetables, pickles, herbs and any other additions you want in your bowl.
- Then add your falafel balls and your dressing of choice and enjoy!