Summer Falafel Bowl
Easy
Camille C.
Camille C.

Summer Falafel Bowl

15 minutesPrep time

4 minutesCook time

630 cal.Per serving

Ingredients for 1

Chickpeas (canned)

120 g

Chickpeas (canned)

Cherry tomatoes

100 g

Cherry tomatoes

Cucumber

100 g

Cucumber

Mint (fresh)

1/10 bunch

Mint (fresh)

Parsley (fresh)

1/10 bunch

Parsley (fresh)

Yellow onion

1/4

Yellow onion

Flour (all-purpose)

2 tbsp

Flour (all-purpose)

Garlic

1/2 clove

Garlic

Greek Yogurt (plain)

1 tbsp

Greek Yogurt (plain)

Lemon

1/2

Lemon

Green olives

20 g

Green olives

Oil

50 ml

Oil

Utensils

Stovetop, Blender, Colander, Frying pan

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 5-10cl of oil in a shallow pan. The falafel do no need to to fully covered by the oil. Once it sizzles, add the falafel & cook for 5 min, over medium heat, until golden brown. Remove from the pan & set aside on paper towels.
  • 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 !