Recipes › Lunch

• Lunch
• 40 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Falafel bowl

Baked chickpea falafel with bulgur, salad and tahini.

Calories

686

Protein

24 g

Carbs

91 g

Fat

28 g

Per serving. Makes 2 servings.

Ingredients

• 400 g Chickpeas, canned, drained
• 1 Onion
• 2 Garlic
• 20 g Fresh parsley
• 10 g Fresh coriander
• 1 tsp Ground cumin
• 2 tbsp Plain flour
• 2 tbsp Olive oil
• 60 g Bulgur wheat, dry
• 1 Tomato
• 0.5 Cucumber
• 2 servings Tahini lemon sauce

Contains: Cereals containing gluten, Sesame. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray. Pat the chickpeas dry.
2. Peel and quarter the onion and peel the garlic. Blitz with the chickpeas, parsley, coriander, cumin and flour to a coarse paste that holds together.
3. Shape into 12 small patties, put on the tray and brush with the oil. Bake for 20 minutes, turning halfway, until golden.
4. Meanwhile, put the bulgur in a bowl, pour over 120 ml boiling water, cover and leave for 10 minutes, then fluff with a fork.
5. Chop the tomato and cucumber.
6. Divide the bulgur between two bowls and top with the falafel and salad. Drizzle with the tahini lemon sauce.

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