Falafel Salad Bowls
Falafel salad bowls are an excellent plant-based meal for the whole family. Baking falafel is easy and delicious – you may want to make extra for lunch wraps and healthy snacks for the rest of the week.
Ingredients
- Baked falafel:
2 cans Chantal Organics Chickpeas, rinsed and drained- 4 tbsp VGood PeaNOT Smooth Chickpea Butter
- 1/2 cup Chantal Organics Buckwheat Flour
- 1/2 cup Superb Herb coriander and lemon basil leaves
- 2 cans Chantal Organics Extra Virgin Olive Oil
- 1 lemon, zest and juice
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- Sea Salt to taste
- Water, as needed
- Salad bowl:
- Butter Bean Hummus
- Superb Herb lemon basil leaves
- 1 NZAvocado, sliced
- 2 tomatoes, cut into wedges
- ½ cup pitted or stuffed olives
- 1 baby cos lettuce, shredded
- 1 small red onion, thinly sliced into rings
instructions
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Step 1.
Preheat the oven to 190°C. Line 2 baking trays with baking paper.
-
Step 2.
Add all falafel ingredients to a blender and blend until smooth, adding water if necessary. Season with salt.
-
Step 3.
With wet hands roll falafel into bite sized balls then place on the prepared baking tray. Press down with a fork, if you like. Drizzle with oil then bake for 30-40 minutes, until golden and crispy.
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Step 4.
Divide salad bowl ingredients between 4 bowls. Top with baked falafel, extra lemon basil leaves and serve.
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Chantal Organics Products used
