Lunch · Mediterranean
Mediterranean falafel grain bowl
Baked chickpea falafel over bulgur with cucumber, tomato and a tahini drizzle.
- Serves
- 2
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 400 g canned chickpeas, drained
- 20 g fresh parsley
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp chickpea flour
- 150 g bulgur wheat, uncooked
- 150 g cucumber, diced
- 150 g cherry tomatoes, diced
- 2 tbsp tahini
- 2 tbsp lemon juice
- 3 tbsp water
Method
Heat the oven to 200°C (400°F) and line a baking tray.
Blend the chickpeas, parsley, garlic, cumin, coriander and chickpea flour until a coarse dough forms.
Shape into 8 patties and bake for 22 to 25 minutes, flipping halfway, until firm and golden.
Meanwhile, cook the bulgur in 300 ml boiling water for 12 minutes, covered, until tender.
Whisk the tahini, lemon juice and water into a pourable sauce.
Build bowls with bulgur, cucumber, tomatoes and falafel, then drizzle with tahini sauce.