Baked Falafel Bowl

Whip up a batch of delicious baked falafels, they’re filled with plant-powered goodness and amazing flavor.

Scale

For the falafels:

1, 15 oz can chickpeas, drained and rinsed

1, shallot or 2 tablespoons red, white, or yellow onion, small dice

2 cloves garlic, minced

Zest of a lemon

2 tablespoons chickpea flour

1 1/2 teaspoon ground cumin

1 teaspoon ground coriander

Pinch of black pepper

1 cup cilantro OR basil

1 cup parsley

For the bowl:

1 cup of cooked grain – quinoa or tabbouleh is great for this

2/3 cup best quality hummus

A combination of your favorite raw veggies including crispy leafy greens such as romaine lettuce, cucumber, peppers, olives, and tomatoes.

Fresh herbs, parsley, basil, cilantro

A sprinkling of sesame seeds

For the dressing: – or your favorite dressing or mayo!

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Preheat the oven to 425F. Line a baking tray with parchment paper or a silicone baking mat.
Place the ingredients for the falafel into the bowl of a food processor. Blitz until the mixture looks like breadcrumbs. Use a spatula to scrape down the sides of the bowl as needed.
Use a spoon to scoop up approximately 2 tablespoons of the mixture at a time and gently use your hands to roll them into balls. Place on the lined baking sheet. When you’ve used up all the mixture, place in the fridge and chill for at least 30 minutes. They can be left, covered, overnight.
When ready to bake, spritz with the cooking spray if using and place in the oven and bake for approximately 12-14 minutes, flip and cook for a further 10 minutes until golden and firm.
Use immediately, or cool, cover, and keep in the fridge for up to 2 days for later use.

Find it online: https://marycallan.com/easy-baked-falafel-bowl/