Ingredients
Scale
- Dried chickpeas (soaked overnight)
- 1 onion, chopped
- 4 cloves garlic, minced
- Fresh parsley, handful
- Fresh cilantro, handful
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
- 1/2 tsp baking soda
- Oil for frying or baking
- 1/4 cup tahini
- 2 tbsp lemon juice
- Water (as needed)
- Pita bread (for serving)
- Cucumber (for serving)
- Cherry tomatoes (for serving)
- Sweet bell peppers (for serving)
- Red onion (for serving)
- Pickled turnips or lemon juice (for tang)
Instructions
- Soak dried chickpeas overnight.
- In a food processor, blend soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking soda until crumbly.
- Form mixture into small balls or patties.
- Fry in a shallow pan for about 3 minutes on each side or bake until golden.
- To make the tahini dressing, combine tahini, lemon juice, minced garlic, salt, and warm water in a bowl. Whisk until smooth.
- Serve falafel on a base of rice or quinoa, topped with fresh veggies and tahini dressing.
- Add pita bread on the side.
Notes
You can make the tahini dressing ahead and store it in the fridge for up to a week. Experiment with adding different vegetables or sauces to customize your bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg