Summer Falafel Bowl

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!