Falafel salad bowls are an excellent plant based meal for the whole family. Baking falafel is easy and delicious – you may want to make extra for lunch wraps and healthy snacks for the whole family.
Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
800gchickpeas, rinsed and drained
4tbspVGood peanot chickpea butter smooth
1/2 cup FreshLife buckwheat flour
1/2 cup coriander and lemon basil leaves
A drizzle of our extra virgin olive oil
1lemon, zest and juice
3garlic cloves
1tspground cumin
1tsp ground coriander
Salt, to taste
Water, as needed
Salad bowl:
Butter bean hummus [recipe on www.olivado.com too
½ cup lemon basil leaves
1Avocado, sliced
tomatoes, cut into wedges
½ cup pitted or stuffed olives
1baby cos lettuce, shredded
1small red onion, thinly sliced into rings
1
Preheat the oven to 190°C. Line 2 baking trays with baking paper.
2
Add all falafel ingredients to a blender and blend until smooth, adding water if necessary. Season with salt.
3
With wet hands roll falafel into bite sized balls then place on the prepared baking tray. Press down with a fork, if you like. Drizzle with oil then bake for 30-40 minutes, until golden and crispy.
4
Divide salad bowl ingredients between 4 bowls. Top with baked falafel, extra lemon basil leaves and serve.
Preheat the oven to 190°C. Line 2 baking trays with baking paper.
2
Add all falafel ingredients to a blender and blend until smooth, adding water if necessary. Season with salt.
3
With wet hands roll falafel into bite sized balls then place on the prepared baking tray. Press down with a fork, if you like. Drizzle with oil then bake for 30-40 minutes, until golden and crispy.
4
Divide salad bowl ingredients between 4 bowls. Top with baked falafel, extra lemon basil leaves and serve.
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