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Falafel salad bowls (gluten free/ vegan/nut free)

Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

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.

Falafel salad bowl recipe

 800 g chickpeas, rinsed and drained
 4 tbsp VGood 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
 1 lemon, zest and juice
 3 garlic cloves
 1 tsp ground cumin
 1 tsp ground coriander
 Salt, to taste
 Water, as needed
Salad bowl:
 Butter bean hummus [recipe on www.olivado.com too
 ½ cup lemon basil leaves
 1 Avocado, sliced
 tomatoes, cut into wedges
 ½ cup pitted or stuffed olives
 1 baby cos lettuce, shredded
 1 small 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.

Nutrition Facts

Servings 0

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