Falafel Bowl

For those who know me personally this won’t be a surprise: chickpeas and I belong together. It doesn’t matter in which form – hummus, falafel, in curries or pure I love all of it. Call me crazy but I literally eat chickpeas every day. Today I want to share some of that love and write down one of my favorite falafel recipes.

Falafel Bowl

Falafel have their origin in the arabian kitchen and usually are deep-fried. Due to the fact that I don’t like deep-fried food too much (it’s way too fatty for me) I prefer to bake them in the oven or fry them in the pan.

At the moment I’m obsessed with buddha bowls (like captured on the picture) as well and love to combine falafel with different sides and vegetables. Of course a good sauce can’t be missing as well. For those of you who don’t know buddha bowls: the idea behind them is to combine different textures and tastes in one bowl.

In the picture you can also see some marinated tofu. I know that many people are skeptical when it comes to tofu but as far as I’m concerned it’s only a matter of spices. Only a few people would like a piece of meat fried without any spices/sauce/etc. Same applies for tofu – it has to be spiced first and then it’s actually really good. In this case I used tamari and some spices (garlic, chili, sumach) to marinate plain tofu and fried it in the pan afterwards.

Maybe also good to know: uncooked chickpeas are not digestable as they still contain some toxins and bitter substances which only get eliminated by heating them. Thus it is better to make sure to cook falafel made of chickpea flour properly before eating them. Cooked they are really nutritious though!

Falafel Bowl

 

Falafel Bowl

The arab kitchen has a lot to offer: for example falafel. It's a great vegan alternative and nice oriental touch to every meal.
Author Tanith Schmelzeisen

Ingredients

For the falafel

  • 150 g chickpea flour
  • 250 ml hot water
  • 1 onion diced
  • 1 tsp tahin
  • 1 clove garlic finely diced
  • 1 tsp cumin
  • salt & pepper
  • fresh parsley diced
  • coconut oil for frying

For the tahini sauce

  • 200 g soy yoghurt
  • 1 EL tahini
  • salt&pepper to taste
  • some powdered chili
  • 1/2 tsp paprika powder

Instructions

  • Mix all ingredients for the falafel except of the water and coconut oil. Add the hot water afterwards and let the mixture soak for about 10 minutes. If necessary add more water: you should be able to form little balls or patties.
  • While the falafel mixture is soaking prepare the tahini sauce. Simply mix all ingredients until well combined.
  • Heat some coconut oil in the pan and fry the falafel from both sides on medium heat. Serve with tahini sauce.

Falafel Bowl

Falafel Bowl

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Falafel Bowl

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[…] Du hast keine Lust auf Linsen? Dann probiere doch einmal das Rezept für meine Falafel Bowl aus. […]

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