We have set meals around our house. Tried and tested recipes that just keep making their way back in the meal plan more than once a month and if it’s in a bowl you bet it’s on rotatation quite often. This falafel bowl is one of those recipes.
I’ve tried a lot of falafel in my life, I’ve had some really good ones and really bad ones, and then some that were so dry I thought I was going to choke and die from them, so some might call me an expert in the field of the chickpea. With a lot of patience and effort I’ve mastered the art of the perfect falafel. A good falafel does not come from a can, the perfect texture will never be reached by mushy old chickpeas. What you need for a good falafel ball, is dried chickpeas. Now, before you start panicking and thinking how is this an easy recipe, hear me out!
This recipe is just as easy as any canned chickpeas falafel recipe would be, but with way more flavor and texture. The hardest thing about this recipe is soaking the dried chickpeas overnight and that really isn’t any work at all. Unless you didn’t plan ahead…Just remember kids..
If you fail to plan you, you plan to fail.
Or you will just be missing out on one great falafel bowl! This recipe really comes together in a snap and doesn’t even need any carby goodness the hold it together, besides having it in a bowl just makes it nicer, less messy and way better for you, unless you’re having a whole bowl of ice cream.
I like using cauliflower as my couscous, it’s a little bit faster to make and ups the nutritional value, but feel free to substitute it with couscous if you prefer.
FALAFEL BOWL – serves 4
- 1 cup dried chickpeas soaked in water overnight.
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 cloves garlic
- 1 small onion, peeled and roughly chopped
- 1/2 tsp paprika
- 1 tsp parsley
- 1/4 tsp baking soda
- 1 cup washed spinach – optional
- 1/2 cup fresh coriander – optional
- salt and pepper to taste – good couple of grinds here don’t be to light handed with the salt
- oil for frying
- 1 medium head of cauliflower
- 1 tbsp oil
- 2 tbsp water
- salt and pepper
For the bowl
- pitted olives
Place all the ingredients except the oil in a food processor and process until smooth and like a paste.
Fill the bottom of a pan with oil and heat over medium high heat. Form balls into discs and fry until golden brown on both sides.
Place on a paper towel to remove excess oil.
Cut the cauliflower head into large chunks and place into food processor Process until it resembles a couscous or rice. Heat a tbsp of oil in a pan and add cauliflower, stir and add two tbsp water. Cook until tender for 5 minutes or less. Season with salt and pepper.
In a bowl add the couscous, lettuce, tomatoes, cucumber, olives and falafel. Add a dollop of hummus and drizzle with mayonnaise. Serve with lemon wedges.