Baked Falafel Bowl
Discover the ultimate culinary delight with this homemade Garden Fresh Baked Falafel Bowl! Immerse yourself in a symphony of flavors, crafted with my signature baked falafel recipe, farm-fresh greens straight from your garden, and an array of tantalizing homegrown vegetables. Elevate your dining experience with this nutrient-packed, flavor-rich bowl that's not just a meal, but a journey for your health and taste buds.
baked Falafel Bowl Recipe
ingredients
Baked Falafel
1 cup dried chickpeas (garbanzo beans), soaked overnight
1 small onion, chopped
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon tahini paste
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt, to taste
1/2 teaspoon black pepper
1 teaspoon baking powder
Juice of one lemon
Quick and Simple Garden Fresh Tabouli
2 Medium Cucumbers, chopped
2 Garden Fresh Tomatoes, chopped
Parsley Bunch, chopped
Juice of half a Lemon
Dash of Olive Oil
Chop and Combine
Tahini Sauce
1/8 Cup Tahini
2 Garlic Cloves
Juice of 2 Lemons
Combine ingredients in bowl and mix
Preheat oven to 375°F
- Drain and rinse the soaked chickpeas. Pat them dry with a clean kitchen towel or paper towels. Make sure they are semi soft, if not boil for about 10 minutes.
- In a food processor, combine chickpeas, onion, tahini, lemon juice, olive oil, garlic, parsley, cilantro, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Pulse until the mixture is finely ground but not pureed.
- Transfer the mixture to a bowl and stir in the baking powder until well combined. The mixture should hold together when squeezed but still be slightly crumbly.
- Shape the falafel mixture into small balls or patties, using about 2 tablespoons of mixture for each falafel. Place on an olive oil coated baking tray.
5. Cover the tray with plastic wrap and refrigerate for at least 1 hour to firm up the mixture.
- Remove tray from refrigerator and place in oven for about 15 minutes.
- Flip the falafel, and cook for an additional ten minutes.
- Remove tray and let cool.
- Serve the falafel hot with pita bread, tahini sauce, hummus, fresh vegetables, and your favorite toppings. Enjoy your homemade falafel!
In a bowl add your steamed rice then top with fresh chopped peppers, tomatoes, and cucumbers right from the garden! Add in lemon and olive oil dressed garden fresh arugula, roasted vegetables such as my garlic roasted broccoli and roasted carrots, and finally add your falafel right on top. Drizzle tahini sauce, or toum on top!
My toppings always consist of my quick tabouli salad with garden fresh tomatoes and cucumbers, roasted garden fresh carrots with olive oil and salt, homemade hummus or eggplant dip, seared homegrown broccoli, and roasted peppers on top of a bed of rice. I really hope you enjoy this recipe as much as I do.