Falafel salad bowls
Falafel salad bowls are an excellent plant based meal for the whole family. Baking falafel is easy and delicious – you may want to make extra for lunch wraps and healthy snacks for the whole family.
Ingredients
Baked falafel
- 800 g Chantal Organics chickpeas 2 tins, rinsed and drained
- 4 tbsp VGood peanot chickpea butter smooth
- ½ cup FreshLife buckwheat flour
- ½ cup Superb Herb coriander and lemon basil leaves
- A drizzle of Olivado extra virgin olive oil
- 1 lemon zest and juice
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt to taste
- water as needed
Salad bowl
- butter bean hummus
- ½ cup Superb Herb lemon basil leaves
- 1 NZ Avocado sliced
- 2 tomatoes cut into wedges
- ½ cup pitted or stuffed olives
- 1 baby cos lettuce shredded
- 1 small red onion thinly sliced into rings
Instructions
- Preheat the oven to 190°C. Line 2 baking trays with baking paper.
- Add all falafel ingredients to a blender and blend until smooth, adding water if necessary. Season with salt.
- With wet hands roll falafel into bite sized balls then place on the prepared baking tray. Press down with a fork, if you like. Drizzle with oil then bake for 30-40 minutes, until golden and crispy.
- Divide salad bowl ingredients between 4 bowls. Top with baked falafel, extra lemon basil leaves and serve.
Tried this recipe?Let us know how it was!
This vegetarian meal can easily be adapted to your meat-eating friends with the addition of Moroccan-spiced lamb.
