Baked Falafel Bowls with Garlic Yogurt
Chickpea falafel baked rather than fried, with a sharp cabbage salad and garlic yogurt. Cheap, filling, and it reheats.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Ingredients
For 4 servings
- chickpeas3 cup
- plain yogurt12 tbsp
- white rice2 cup
- white cabbage3 cup
- carrot2 piece
- yellow onion1 piece
- garlic6 clove
- fresh parsley8 tbsp
- ground cumin3 tsp
- ground coriander2 tsp
- all-purpose flour4 tbsp
- lemon1½ piece
- olive oil4 tbsp
- salt2 tsp
You'll need
baking sheet · food processor · pot · bowl
Method
Heat the oven to 425 F. Cook the rice according to the packet.
15 min · boil
Drain the chickpeas and dry them well on a towel. Wet chickpeas make a paste that will not hold.
3 min · prep
Blitz chickpeas, onion, garlic, parsley, cumin, coriander and salt to a coarse rubble — not a smooth hummus.
3 min · blend
Stir in the flour and shape 12 patties. Chill them 5 minutes if the mix feels loose.
6 min · prep
Brush with oil and bake 22 minutes, turning once, until firm and browned at the edges.
22 min · bake
Shred the cabbage and carrot and toss with lemon juice and salt into a sharp slaw.
5 min · toss
Stir grated garlic and lemon into the yogurt. Build bowls with rice, slaw, falafel and yogurt.
3 min · prep
Serving suggestion
A spoonful of chilli sauce on the yogurt if anyone wants heat.
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