Summer Falafel Bowl

A colorful bowl bursting with Middle Eastern flavor!

Camille C.
Camille C.
8 minutesPrep time
4 minutesCook time
466 cal.Per serving

Utensils

Stovetop, Frying pan, Immersion blender

recipe

Green olives

Step 1

Slice the olives.

Cherry tomatoes

Step 2

Wash & halve the baby tomatoes.

Cucumber

Step 3

Wash & cube the cucumber.

Yellow onion

Step 4

Peel & thinly slice the onion.

Mint (fresh)
Parsley (fresh)

Step 5

Chop the mint & parsley.

Chickpeas (canned)

Step 6

Rinse & drain the chickpeas.

Chickpeas (canned)
Garlic
Flour (all-purpose)
Yellow onion
Parsley (fresh)
Mint (fresh)

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.

Cherry tomatoes
Cucumber
Green olives
Lemon
Parsley (fresh)
Mint (fresh)

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.

Greek yogurt

Step 13

Add the veggie salad to a serving plate. Lay the falafel alongside. Garnish with a dollop of Greek yogurt. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy466 cal.
Fat18g
Carbohydrates56g
Protein17g
Fiber12g

On average, one serving of the recipe "Summer Falafel Bowl" contains 466 Energy, 18 g of Fat, 56 g of Carbohydrates, 17 g of Protein, 12 g of Fiber.

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Summer Falafel Bowl
Easy