Falafel Bowl Recipe
tempura cauliflower, buffalo sauce, ranch fava bean falafel, hummus, tabbouleh, beet slaw, aji rico, magic green sauce
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Ingredients
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Falafel & Base
Tempura Cauliflower & Buffalo
Hummus
Tabbouleh
Beet Slaw
Aji Rico (Peruvian Hot Sauce)
Magic Green Sauce
Finishing & Garnish
Method
Falafel & Base
- 1
Soak fava beans
Rinse 1 cup dried fava beans and cover with 3 cups cold water. Soak overnight (8–12 hours). Drain, rinse and pat dry before using.
- 2
Make falafel mixture
Place soaked fava beans, 1/2 cup canned chickpeas, 1/2 cup chopped onion, 2 garlic cloves, 1/2 cup parsley, 1/4 cup cilantro, 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp ranch seasoning and 2 tbsp flour into a food processor. Pulse until coarsely ground and the mixture holds together when pressed but is not a paste (20–30 pulses). Scrape sides as needed.
- 3
Rest and shape
Transfer mixture to a bowl, cover, and refrigerate 30 minutes to firm up. Shape into 12 small patties or balls (about 1.5 inches each).
- 4
Tempura Cauliflower & Buffalo
- 5
Prepare batter and oil
In a bowl whisk 1 cup flour, 2 tbsp cornstarch, 1/2 tsp baking powder and 1/2 tsp salt. Gradually add 1 cup cold sparkling water and whisk lightly until just combined — small lumps are fine. Heat 2 cups neutral oil in a heavy skillet or saucepan to 350°F (175°C).
- 6
Fry cauliflower
Pat 4 cups cauliflower florets dry. Dip florets into the cold batter, letting excess drip off, and carefully drop into hot oil in batches. Fry 3–4 minutes until batter is crisp and pale golden. Remove with a slotted spoon to drain on a rack or paper towels.
- 7
Hummus
- 8
Blend hummus
Combine 1 cup drained chickpeas, 2 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt and 2 tbsp reserved chickpea liquid (or water) in a food processor. Blend until smooth, adding extra liquid 1 tsp at a time to reach a thick but spreadable consistency. Adjust salt and lemon to taste.
Tabbouleh
- 9
- 10
Beet Slaw
- 11
Make slaw
Toss 1 cup shredded beets and 1/2 cup shredded carrot with 1 tbsp apple cider vinegar, 1 tsp honey or agave, 1 tsp olive oil and 1/4 tsp salt. Let sit 10–15 minutes to soften and meld.
Aji Rico (Peruvian Hot Sauce)
- 12
Combine aji rico
Whisk together 2 tbsp aji amarillo paste, 1/4 cup mayonnaise, 1 tbsp lime juice, 1/2 tsp minced garlic and 1/4 tsp salt until smooth. Adjust heat or acidity as desired.
Magic Green Sauce
- 13
Blend green sauce
In a blender or food processor combine 1/2 cup cilantro, 1/4 cup parsley, 1 garlic clove, 3 tbsp olive oil, 1 tbsp lemon juice, 1/2 seeded jalapeño, 1/4 tsp salt and 1 tbsp water. Pulse until a bright, smooth sauce forms. Thin with additional water or olive oil to desired consistency. Taste and adjust salt or lemon.
Assembly & Finish
- 14
Assemble bowls
Divide 1/2 cup hummus among 4 bowls (about 2 tbsp per bowl) and flatten slightly with the back of a spoon. Arrange 3–4 buffalo cauliflower florets, 3 falafel balls, 2–3 tbsp tabbouleh, and 2–3 tbsp beet slaw in each bowl.
- 15