The Ultimate Falafel Bowl

Saturday, 16 July 2016

I think my favourite thing about a falafel bowl is the built in excuse to eat a lot, and I mean a lot, of food in one go. There's something about gorging on so many different ingredients and elements that makes falafel bowls feel like an indulgence, when really they're pretty angelic as it goes. I don't know, I just like the fact I can eat a bowl of food with over 8 components and still be totally justified to go in for a mug brownie after. That's my kind of food.

And I know it's a pretty bold claim, saying this recipe is for the ultimate falafel bowl, but I have a get-out clause. I encourage, in fact I urge you to customise this recipe exactly to your taste. No a fan of radishes? Grate a beetroot in there! Love an avo? Go ahead and slice one up in there - heck, mash it into guacamole why don't you. You see, I can call this the ultimate falafel bowl because I have complete confidence in you to make it the ultimate falafel bowl. And my components are a great place to start. But build on them! Customise them! Rock the bowl trend for all it's worth! If you're feeling stuck for inspiration, I've listed some other component suggestions below.

For The Ultimate Falafel Bowl you will need (serves 2): 

For the falafel (makes double the quantity needed to serve)
1x 400g tin chickpeas, drained
2x big bunches of fresh soft herbs such as parsley, coriander, basil, dill etc
1 green chilli
1/2 lemon, juice
2 cloves garlic, peeled
1 tsp ground cumin
1 tsp ground coriander 
2 tbsp flour
1 tsp salt
2 tbsp olive oil

For the bowl
handful of spinach
100g halloumi, sliced
1/4 red cabbage
1 tbsp red wine vinegar
2 carrots, peeled into ribbons
handful of cherry tomatoes, halved
handful of radishes, sliced
bunch of parsley or any other soft fresh herb
2 tbsp Greek yoghurt
olive oil
salt and pepper 

Other optional components:
Roasted sweet potato/cauliflower/carrots
Grated beetroot
Avocado sliced/mashed/mixed up into a killer guacamole 
Roasted chickpeas


1. Begin by preheating your oven to 190c. Place all the ingredients for the falafel into a food processor and blitz until smooth. Roll the mixture into about 20 walnut-sized balls and place on a baking tray lined with baking paper. Bake for 18 minutes, turning halfway through, until firm. You will only need half of the falafel to serve, you can put the rest the fridge or freezer for another day. 

2. Heat a pan with a dash of oil and fry the halloumi until golden brown (approximately for 5 minutes on each side). 

3. Toss the red cabbage together with the red wine vinegar so it's lightly pickled.

4. Assemble the bowls starting with the spinach on the bottom and building up with 4-5 falafel, a few slices of halloumi, the tomatoes, radishes, carrot ribbons, pickled cabbage and a handful of fresh herbs.

5. Finish with a dollop of Greek yoghurt, a drizzle of olive oil and a sprinkling of sea salt and pepper. 

6. Serve with a spritz of lemon juice over the lot. 

1 comment:

  1. This looks fabulous! I love falafel and the fact that it's the perfect starting place for building up a bowl of deliciousness :)
    Jennifer x
    Ginevrella | Lifestyle Blog


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