Summer Falafel Bowl

recipe

• Step 1
  Drain & slice the olives in thin rounds.
• Step 2
  Wash & slice the cherry tomatoes in half.
• Step 3
  Wash & dice the cucumber.
• Step 4
  Peel & finely dice the onion.
• Step 5
  Wash & finely mince the mint & parsley. Set half of the fresh herbs aside.
• Step 6
  Rince & drain the chickpeas.
• Step 7
  In a wide bowl or the bowl of a food processor, add : the chickpeas, onions, half of the herbs & flour. Season with salt, pepper & a pinch of cumin, if desired. Add grated garlic & pulse until a granular paste forms.
• Step 8
  Using your hands, form the falafel balls.
• Step 9
  Heat a few tablespoons of cooking oil in a pan, on medium heat. Add the falafel & cook on each side for 5 minutes, until crispy & golden. Remoce falafel from the pan & place on a paper towel lined plat to absorb excess oil. You can also bake them in the oven for 20 minutes at 190°C.
• Step 10
  In a wide bowl, add : the cherry tomatoes, cucumber, olives, lemon juice & a drizzle of olive oil. Season with salt, pepper and the remaining minced herbs. Stir to coat evenly.
• Step 11
  In a plate, serve the salad with the falafel & a spoonful of yogurt. Season to taste & enjoy !