Description
Healthy baked falafel served in a bowl with salad, rice and hummus!
Ingredients
Units
Scale
Falafel
- 1 cup dried chickpeas
- 2 tbsp olive oil
- 1/2 cup parsley
- 1/4 cup cilantro
- 2 garlic cloves
- 1 small onion (about 1/2 cup)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking powder
- 3 tbsp flour of choice (I use gluten-free flour)
Israeli Salad
- 3 Persian cucumbers, cut into cubes
- 10z container grape tomatoes, cut into cubes (or 1 extra large tomato)
- 1/2 cup parsley, finely chopped
- 1 scallion, finely chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt & pepper to taste
Other
- 2 cups cooked rice, quinoa or other grain
- hummus, store-bought or homemade
- Tahini or drizzle, or lemon tahini dressing
Instructions
Falafel
- Soak the chickpeas in a bowl of water overnight, then drain. Add the chickpeas to a food processor with the rest of the ingredients.
- Puree the mixture until everything is well combined.
- Use a cookie scoop or spoon to scoop the falafel mixture and roll them into even balls with your hands. Place on a baking sheet.
- Spray the falafel with an olive oil cooking spray and bake at 400 degrees for 22-25 minutes until golden brown on the outside.
Israeli Salad
- Add the cucumber, tomato, parsley, green onion, olive oil, lemon juice, salt and pepper to a bowl and mix together.
Assemble
- Layer the rice on the bottom of a bowl and top with the falafel, salad, hummus and optionally some lemon tahini dressing or just plain tahini on top.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 464
- Sugar: 7.7g
- Fat: 16.5g
- Carbohydrates: 65g
- Fiber: 10.5
- Protein: 13g