Summer Falafel Bowl

recipe

• Step 1
  Slice the olives.
• Step 2
  Wash & halve the baby tomatoes.
• Step 3
  Wash & cube the cucumber.
• Step 4
  Peel & thinly slice the onion.
• Step 5
  Chop the mint & parsley.
• Step 6
  Rinse & drain the chickpeas.
• Step 7
  Add the chickpeas, onion, flour, garlic & half of the herbs to a food processor or blender bowl. Season with salt & pepper.
• Step 8
  Pulse or blend until it forms a crumbly texture.
• Step 9
  Use your hands to roll the mixture into small balls.
• Step 10
  Heat a few drizzles of oil in a pan over medium heat. Cook the falafel for 5-7 min, turning them over as they cook.
• Step 11
  Transfer the falafel to paper towels to drain the excess oil.
• Step 12
  In a bowl, combine the cherry tomatoes, cucumber, olives, lemon juice, a drizzle of olive oil, salt, pepper & the rest of the herbs. Stir it all together.
• Step 13
  Add the veggie salad to a serving plate. Lay the falafel alongside. Garnish with a dollop of Greek yogurt. Enjoy!