You’ll want to eat this falafel bowl outside in the sunshine… You can thank us later!
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Summer Falafel Bowl
Instructions
Falafel
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Soak the chickpeas in water overnight, drain and rinse then tip them into a food processor. Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and pepper.
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Pulse until the mixture is coarse then transfer to a bowl. Stir in the flour and baking soda, cover and place in the fridge for an hour.
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Roll the falafel into equal sized balls adding more flour if the mixture is too wet or more water or lemon juice if too dry.
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Once the falafel balls are ready, deep fry or bake until golden brown.
Salad
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In a bowl, combine the salad ingredients and place the falafel on top. Drizzle a mixture of olive oil and lemon juice on top.