Falafel Salad Bowl
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Cooked chickpeas, onion and parsley are pulsed into a coarse mixture, shaped into small balls and baked or pan-fried into falafel that sit over romaine, tomato and cucumber under a tahini sauce.
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Done well, the falafel are deep golden and crisp outside but still moist within, a clear contrast to the raw vegetables. Lemon juice cuts the richness of the sesame-based tahini. No deep fryer is involved: the oven or a lightly oiled pan does the job.
Ingredients
Instructions
- 1
Drain 250 g cooked chickpeas well, then roughly chop 60 g onion and 20 g parsley before processing.
Shake off excess moisture first, because wet chickpeas or onion will make the falafel mixture loose and harder to shape.
- 2
Add the chickpeas, onion, and parsley to a food processor and pulse in short bursts.
Stop while small pieces are still visible, not when it becomes a smooth paste, so the mixture keeps structure.
- 3
Press a little mixture in your palm.
If it holds together, shape it into 3 to 4 cm balls; if it feels wet or collapses, add a little more chickpea and pulse briefly again.
- 4
Bake the balls at 200 C for 20 to 25 minutes, or cook them in a lightly oiled pan over medium heat, turning often.
They are ready when deeply golden outside and firm enough to lift.
- 5
While the falafel cooks, tear 140 g romaine into bite-size pieces.
Cut 120 g tomatoes and 100 g cucumber into 1 cm cubes, then keep them separate so excess juice does not water down the bowl.
- 6
Mix 2 tbsp tahini with 1 tbsp lemon juice, then loosen with 1 to 2 tsp water if it is too thick to drizzle.
Arrange the vegetables first, add warm falafel, and spoon the sauce evenly over the bowl.
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