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Vegan Falafel Bowl
Crispy homemade falafel over tabbouleh with hummus, tahini and pickled vegetables. Refrigerating the ground chickpea mixture for 30 minutes before shaping helps the falafel hold together in the hot oil instead of falling apart.
Ingredients
Instructions
Blend chickpeas with onion, garlic, herbs and spices until finely ground.
Add baking powder and mix, refrigerate 30 minutes.
Shape into balls or patties.
Deep fry at 180C for 4 minutes until deep brown all over.
Build bowls with tabbouleh as base.
Add hot falafel.
Add hummus and drizzle tahini sauce.
Add pickled vegetables and serve with warm pita.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
