Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Falafel Bowl

Name: Falafel Bowl
Prep time: 600 min
Cook time: 30 min
Total time: 630 min
Yield: 4, 4 bowls
Cuisine: middle_eastern
Ingredients: 3/4 cup dry chickpeas (yields 2 cups soaked), soaked in water until plump- 8-24 hours (do not use cooked or canned chickpeas-please trust me!); 1 cup cilantro (stems ok) or sub-Italian parsley; ½ cup white or yellow onion, rough chopped; 3 large garlic cloves; 1/2 a jalapeno, seeds ok (add the entire thing if you want a little kick); 1 tablespoon Coriander; 1 tablespoon Cumin; 1 tsp baking soda; 1/2 tsp kosher salt (add more to taste, I use 3/4 teaspoon); 2 teaspoons olive oil; spray oil for baking; 3 cups cooked grain: basmati rice, quinoa, farro, Freekeh, etc.; 2 cups diced tomatoes, or cherry tomatoes; 4 cups greens – baby arugula, baby spinach or kale, etc…; 2 cups sliced cucumbers; other optional additions: avocado, grated carrot, grated beets, or sliced radishes, micro greens or fresh herbs like cilantro or flat-leaf parsley, Pickled Onions or Pickled Turnips (something pickled or fermented is nice, even kraut); Sauce: Tahini Dressing

NUTRITION · PER SERVING630M COOK

CAL 17%·PRO 26%

CARBS 60G70% OF CAL

8G FIBER0G ADDED9G INTRINSIC44G OTHER9G TOTAL SUGAR

FAT 7G19% OF CAL

1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked falafel served in a bowl over rice with fresh vegetables and tahini sauce. Hearty, flavorful, and entirely plant-based.

mainmiddle easternbowlbeansdairy freeveganvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

3/4 cup dry chickpeas (yields 2 cups soaked), soaked in water until plump- 8-24 hours (do not use cooked or canned chickpeas-please trust me!)
1 cup cilantro (stems ok) or sub-Italian parsley
½ cup white or yellow onion, rough chopped
3 large garlic cloves
1/2 a jalapeno, seeds ok (add the entire thing if you want a little kick)
1 tablespoon Coriander
1 tablespoon Cumin
1 tsp baking soda
1/2 tsp kosher salt (add more to taste, I use 3/4 teaspoon)
2 teaspoons olive oil
spray oil for baking
3 cups cooked grain: basmati rice, quinoa, farro, Freekeh, etc.
2 cups diced tomatoes, or cherry tomatoes
4 cups greens – baby arugula, baby spinach or kale, etc…
2 cups sliced cucumbers
other optional additions: avocado, grated carrot, grated beets, or sliced radishes, micro greens or fresh herbs like cilantro or flat-leaf parsley, Pickled Onions or Pickled Turnips (something pickled or fermented is nice, even kraut)
Sauce: Tahini Dressing

At a glance

PER SERVING · TIME 630M

CAL 17%·PRO 26%

CARBS 60G70% OF CAL

8G FIBER0G ADDED9G INTRINSIC44G OTHER9G TOTAL SUGAR

FAT 7G19% OF CAL

1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 10h
Cook: 30m
Sodium: 640mg
Total sugar: 9g
Added sugar: 0g

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 841mg
Calcium: 127mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 600M
SODIUM: 640MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Falafel Bowl

Nutrition & ingredients

Ingredients

At a glance