Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 3 tbsp tahini
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- Juice of 1 lemon (about 2 tbsp)
- Salt and pepper to taste
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup shredded carrots
- Pita bread or rice for serving (optional)
Instructions
- Prepare the chickpeas by draining and rinsing them well. Pat dry with a paper towel.
- In a food processor, combine chickpeas, parsley, garlic, cumin, coriander, lemon juice, salt, and pepper. Pulse until the mixture is well combined but still textured.
- Shape the mixture into small balls (about 2 tablespoons each).
- Heat oil in a skillet over medium heat. Fry the falafel balls for about 3-4 minutes on each side until golden brown. Alternatively, bake at 400°F (200°C) for 25 minutes.
- Assemble your bowl by layering falafel over rice or pita bread and topping with cucumber, tomatoes, carrots, and drizzled tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying/Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg