Stovetop, Frying pan, Immersion blender
Slice the olives.
Wash & halve the baby tomatoes.
Wash & cube the cucumber.
Peel & thinly slice the onion.
Chop the mint & parsley.
Rinse & drain the chickpeas.
Add the chickpeas, onion, flour, garlic & half of the herbs to a food processor or blender bowl. Season with salt & pepper.
Pulse or blend until it forms a crumbly texture.
Use your hands to roll the mixture into small balls.
Heat a few drizzles of oil in a pan over medium heat. Cook the falafel for 5-7 min, turning them over as they cook.
Transfer the falafel to paper towels to drain the excess oil.
In a bowl, combine the cherry tomatoes, cucumber, olives, lemon juice, a drizzle of olive oil, salt, pepper & the rest of the herbs. Stir it all together.
Add the veggie salad to a serving plate. Lay the falafel alongside. Garnish with a dollop of Greek yogurt. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Summer Falafel Bowl" contains 461 Energy, 18 g of Fat, 55 g of Carbohydrates, 17 g of Protein, 12 g of Fiber.
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