I am in love with this particular combination. There is so much excitement just from all the different textures and so much beauty in the colors of vegetables. There is crunchy cucumber, juicy tomatoes, earthy hummus, spicy falafel, smooth avocado.. And yes, that little lemon in the parsley and tomato salad adds so much brightness to the dish.
Buddha bowl with baked falafel, hummus and a whole lot of saladCourse: Savory dishes
1-2 tbsp Tahini (depending on how strong and salty it is)
1 garlic clove
Lemon juice from ½ of a lemon
4 tbsp olive oil
1/2 tsp ground cumin
1 can of chickpeas
4 tbsp Greek yogurt (or plant based yogurt)
2,3 dl dried chickpeas, soaked for 12-24 hours or 1 can
1 red onion chopped
3 garlic cloves minced
2,3 dl fresh parsley
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
1 tbsp lemon juice
2 tbsp flour
1/2 tsp baking soda
1 tbsp oil for the pan
- Using a food processor, blend the tahini, lemon juice and garlic until smooth.
- Add the chickpeas, olive oil and ground cumin and blend until smooth.
- Taste and season then add the yogurt until the desired consistency.
- Leave in a fridge to cool completely. Before serving transfer into a serving bowl, using a spoon make a dent, sprinkle over with a pinch of ground paprika and drizzle with some olive oil.
- Oil the pan. Heat up the oven to 190 C.
- Rinse the soaked chickpeas. There should be now 7-8 dl of chickpeas.
- Depending on a size of your food processor add all or half of the chickpeas, fresh parsley, onion and garlic. Blend until it looks like it’s very finely chopped and holds together when you try to form a ball.
- Transfer chickpea mixture to a bowl and add ground cumin and coriander, salt, lemon juice, flour, baking soda, pepper, then combine, cover with plastic wrap and leave in the fridge for around 1 hour.
- Form around 16 chunky disks and place them on the oiled pan.
- Bake falafel for around 25-30 min or until lightly brown.