Vegan Falafel Bowl

Name: Vegan Falafel Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400g dried chickpeas, soaked overnight; 1 large onion; 4 cloves garlic; 1 large handful fresh parsley; 1 large handful fresh coriander; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp baking powder; oil for frying about 1L; tabbouleh, hummus and tahini sauce to serve; pickled turnip and cucumber to serve

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.

Total time

30 min

Prep

20 min

Cook

10 min

Difficulty

medium

Cuisine

Vegan

vegetarianvegan

Ingredients

400gdried chickpeas, soaked overnight

1large onion

4 clovesgarlic

1 large handfulfresh parsley

1 large handfulfresh coriander

2 tspground cumin

2 tspground coriander

1 tspbaking powder

oil for fryingabout 1L

tabbouleh, hummus and tahini sauceto serve

pickled turnip and cucumberto serve

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.

Calories

188

Protein

9.9g

Fat

Carbs

32.4g

Fiber

8.6g

Sodium

134mg

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