Homemade Falafel Salad Bowls

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SERVES SIX
PREP TIME: 20 MINUTES (PLUS OVERNIGHT SOAKING OF DRY CHICKPEAS)
COOKING TIME: 15 MINUTES

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Ingredients

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FOR THE FALAFELS

450G CHICKPEAS, SOAKED IN WATER OVERNIGHT

1/2 TSP BI-CARD SODA, MAKES IT NICE & FLUFFY

1 SMALL RED ONION, ROUGHLY CHOPPED

4 GARLIC CLOVES, MINCED

2 TBSP FLOUR OF CHOICE, I USED BUCKWHEAT

2 TSP CUMIN

2 TSP DRIED CORIANDER

1 TSP DRIED OREGANO

HANDFUL FRESH CORIANDER, ROUGHLY CHOPPED

HANDFUL FRESH PARSLEY, ROUGHLY CHOPPED

HANDFUL FRESH MINT, ROUGHLY CHOPPED

VEGETABLE OIL, FOR SHALLOW FRYING

SALT & PEPPER, TO TASTE

FOR THE SALAD BOWLS

HEAD COS LETTUCE, ROUGHLY CHOPPED

1 CUP SPINACH

HANDFUL FRESH HERBS, ROUGHLY CHOPPED

1 RED ONION, DICED

1-2 LEBANESE CUCUMBER, SLICED

1 LONG RED CAPSICUM, SLICED

1 AVOCADO

HUMMUS OR COCONUT YOGHURT FOR TOPPING

FRESH LIME TO SERVE

** OPTIONAL - FLAT BREAD WARMED IN OVEN

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Utensils

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SHARP KNIVES

FOOD PROCESSOR

GARLIC MINCER

STRAINER

FRY PAN

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Method

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1. SOAK THE CHICKPEAS IN A BOWL WITH WATER COVERING THE CHICKPEAS BY AN INCH OR SO - PLACED OVERNIGHT IN THE FRIDGE

2. PREPARE ALL SALAD INGREDIENTS AND DIVIDE INTO BOWLS

3. AFTER STRAINING THE CHICKPEAS, PLACE ALL OF THE FALAFEL INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL YOU HAVE A ROUGH COARSE MEAL FORMS. SCRAPE THE MIXTURE AT TIMES TO ENSURE THE MIXTURE IS PULSED EVENLY

4. YOU WANT A PASTE LIKE CONSISTENCY - ENOUGH SO IT WILL HOLD TOGETHER BUT DON'T OVER PULSE

5. ONCE YOU HAVE THE DESIRED CONSISTENCY, BEGIN SCOOPING THE MIXTURE INTO BALLS OF ABOUT 2 TBSP PER FALAFEL

6. FILL A FRY PAN OR POT WITH ENOUGH OIL TO SHALLOW FRY - ABOUT AN INCH IN DEPTH - WAITING UNTIL IT BUBBLES WHEN YOU PLACE A CHOPSTICK OR OTHER SIMILAR UTENSIL IN THE OIL

7. FRY THE FALAFELS FOR 4-5 MINUTES EACH SIDE OR UNTIL GOLDEN - REMOVING WHEN THE FALAFEL IS NICE AND CRUNCHY WHEN CUT DOWN THE MIDDLE

8. CHAR THE SLICED CAPSICUM IN A SMALL FRY PAN ON MEDIUM TO HIGH HEAT WITH A SPLASH OF OLIVE OIL AND SALT & PEPPER UNTIL IT BEGINS TO SOFTEN AND BLISTER - A FEW MINUTES

9. SERVE THE FALAFELS WITH THE PREPARED SALAD BOWLS, CHARRED CAPSICUM, HUMMUS OR COCONUT YOGHURT & FRESH LIME

10. AN OPTIONAL ADDITION - HEAT A FLATBREAD IN AN OVEN AT 180 DEGREES FOR 5 MINUTES. BREAK APART AND SERVE ON THE SIDE - ENJOY !

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