Are you ready to embark on a culinary adventure that brings the vibrant flavors of the Middle East right to your kitchen? Our Homemade Cava Bowls with crispy falafel are not just a meal; they’re a celebration of taste and texture that will leave your taste buds dancing! With just a handful of simple ingredients, you can whip up a delicious and satisfying dish that’s perfect for any occasion. Whether you're a seasoned chef or a kitchen novice, this recipe is designed to impress. Dive into this delightful journey and discover how to create your very own falafel bowls that are as nutritious as they are delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Olive oil for frying
- 4 cups mixed greens
- 1 cup tahini sauce
Instructions
- Prepare the chickpeas by draining and patting them completely dry with paper towels to ensure crispy falafel.
- In a food processor, combine drained chickpeas, chopped parsley, cilantro, onion, minced garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is finely chopped but not completely smooth, maintaining some texture.
- Form the chickpea mixture into small, compact balls or patties, about 1-2 inches in diameter. Place the formed falafel on a clean plate and refrigerate for 15 minutes to help them hold their shape during cooking.
- Heat olive oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep for shallow frying.
- Carefully place the falafel into the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy. Work in batches to avoid overcrowding the pan.
- Remove the cooked falafel and place on a paper towel-lined plate to drain excess oil.
- Prepare the bowl bases by spreading mixed greens evenly in four serving bowls.
- Arrange the crispy falafel on top of the greens, about 3-4 falafel per bowl.
- Drizzle generously with tahini sauce, ensuring even coverage.
- Optional: Garnish with additional chopped herbs, a sprinkle of sumac, or extra virgin olive oil for added flavor.
- Serve immediately while the falafel is still warm and crispy.
Tips
- Dry Chickpeas Thoroughly: Make sure to drain and pat the chickpeas dry with paper towels. This step is crucial for achieving that coveted crispy exterior on your falafel.
- Pulse, Don’t Puree: When using the food processor, pulse the mixture until finely chopped but still textured. This will help your falafel hold together better and give them a delightful bite.
- Chill for Success: After forming the falafel, refrigerate them for at least 15 minutes. This chilling time helps them firm up, making them easier to fry without falling apart.
- Oil Temperature Matters: Ensure the olive oil is hot enough before adding the falafel. If the oil isn’t hot, the falafel can absorb too much oil and become greasy instead of crispy.
- Batch Cooking: Fry the falafel in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to uneven cooking.
- Garnish for Flavor: Don’t skip the garnishes! A sprinkle of sumac or fresh herbs can elevate the dish and add an extra layer of flavor.
- Serve Immediately: For the best experience, serve the falafel bowls immediately while the falafel is still warm and crispy. The contrast with the fresh greens and creamy tahini sauce is simply irresistible!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
