Falafel bowl Recipe
tomato, cucumber, house-made pickles, hummus, tahini, parsley, zhoug - in a pita. Gluten-free: in a bowl minus pita, add kale and herbs salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Falafel
Toppings
Kale and Herbs Salad (for gluten-free option)
Method
Preparing the Falafel
Soak the Chickpeas
Soak the chickpeas in water overnight. Drain and rinse before using.
Blend the Ingredients
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and black pepper. Blend until a coarse mixture forms.
Form the Falafel Balls
Shape the mixture into small balls or patties and place on a baking sheet.
Fry the Falafel
In a deep frying pan, heat the oil over medium-high heat. Fry the falafel balls until golden brown, about 3-4 minutes per side. Drain on paper towels.
Assembling the Bowl
