Falafel Nourish Bowl
I set about discovering a way of making falafel at home without using the traditional deep-fried method. Completely vegan-friendly and gluten-free. Mine are baked in a hot oven – a far lighter but no less tasty version than you could get at any side street kebab shop!
Ingredients
Cooking Instructions
step 1
Preheat your fan oven to 375 degrees F (190 degrees C).
step 2
Combine Chickpeas (1 can), Coarse Sea Salt (to taste), Coarse Black Pepper (to taste), Garlic (2 cloves), Ground Cumin (1 Tbsp), Extra-Virgin Olive Oil (1 Tbsp), 1 tsp of Lemon (1) and Fresh Parsley (1 handful).
step 3
Add in a food processor and blend until smooth. With the blade running, slowly add the Corn Starch (to taste) until the mixture has reached the consistency of slightly damp dough.
step 4
Arrange the patties on a lined baking sheet and drizzle with olive oil. Bake for half an hour, turning occasionally until golden and crispy.
step 5
Peel the Cucumber (1) and make ribbons using a vegetable peeler.
step 6
In a bowl, arrange the Tabouleh (to taste), along with Pickled Peppers (to taste), Fresh Herbs (to taste), cucumber ribbons, Onion (1), Labneh Cheese (to taste), and Flatbread (to taste) around a few of the falafels. Top with a dollop of Hummus (to taste).
step 7
Meanwhile, add a few dollops of Plain Greek Yogurt (to taste) and Tahini (to taste), the rest of the lemon juice and Extra-Virgin Olive Oil (1 tsp). Finely chop the herbs and mix them into the yogurt.
step 8
To finish the Nourish Bowl, spoon over the herbed yoghurt dressing and scatter a few Black Sesame Seeds (to taste) over the top. Serve immediately with a scatter of Smoked Sea Salt (to taste) and a squeeze of lemon juice.
