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 rest of the week.
INGREDIENTS
Baked Falafel:
- 1/2 cup Superb Herb coriander and lemon basil leaves
- 2 cans Chantal Organics Extra Virgin Olive Oil
- 1 lemon, zest and juice
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- Sea Salt to taste
- Water, as needed
Salad Bowl:
- Butter Bean Hummus
- Superb Herb lemon basil leaves
- 1 NZAvocado, sliced
- 2 tomatoes, cut into wedges
- ½ cup pitted or stuffed olives
- 1 baby cos lettuce, shredded
- 1 small red onion, thinly sliced into rings
INSTRUCTIONS
Step 1:
Preheat the oven to 190°C. Line 2 baking trays with baking paper.
Step 2:
Add all falafel ingredients to a blender and blend until smooth, adding water if necessary. Season with salt.
Step 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.
Step 4:
Divide salad bowl ingredients between 4 bowls. Top with baked falafel, extra lemon basil leaves and serve.
Recipe from chantalorganics.co.nz with many thanks.
