• Charlotte Emily

Falafel Salad Bowl

Vegan Falafel Salad Bowl

These falafel are crispy on the outside, but soft on the inside and full of flavour. With the strong taste of the roasted kale, sharpness from the lime juice and creaminess from the tahini, these falafel are are a perfect spring and summery lunch. With the need for no fancy equipment and only half an hour to make, these are a great last minute meal!


This falafel salad bowl is refreshing and perfect for when the weather starts to get warmer. The salad can be thrown together in minutes, whilst the falafel can be made ahead of time and stored in the fridge, before being eaten cold or re-heated... of course you could always make the falafel mix ahead of time and leave it in the fridge or a couple of days and then cook them fresh as and when you want them.


Jump to the Recipe ↓



 

Can I use something other than kale?

Kale has a relatively strong flavour for what it is, which means that you will be able to taste it in the falafel once cooked, especially as the edges will turn crispy. You can use another leafy green, like spinach, however it is much more watery and this will effect the final falafel... so kale would work best, but you can try with another veg, you just may get a soggy falafel.


Does the mix need to be smooth?

Nope! The mix should start to come together as it breaks up and if you are to squeeze a section together, it should form a ball and hold its shape. If there are larger bits of kale and chickpea, then there will just be more texture to the cooked falafel. If you'd prefer it to be smoother you can continue to blitz it until the chickpeas are completely broken up, it's completely up to you.



Do I need any fancy equipment?

These falafel are so easy, all you need is a food processor and a baking tray... you don't even need a bowl. All the ingredients are thrown into the food processor, make into a ball with your hands, then placed on a baking tray and that's it!


What happens if the falafels are crumbly?

This doesn't really matter, as long as they hold their shape enough to transfer between the tray, rack and bowl. Whenever I make these, there are some that are crumbly, but others that hold their shape perfectly. Just make sure to really squeeze the mixture when forming the falafel into the ball and to make sure there is enough liquid in the mix. If you think the mixture is looking a little dry, add a little more lime juice to help bring it all together.



Can I make the falafel mix ahead of time?

Of course you can, you can make the mix and pop it in an airtight container and store it in the fridge for up to a week until you need it, to save time. Then all you need to do is divide it into portions, roll each portion into a ball and flatten them slightly on a tray and cook them. Once cooked, they can be stored in an airtight container for a further week, then can be eaten cold or re-heated.


How do I store these falafel?

Once they have cooled, these falafel can be stored in an airtight container for up to a week in the fridge.



 

What goes into this falafel bowl?

  • Chickpeas - the chickpeas make up the majority of the falafel and provide most of the texture.

  • Onion - this adds depth of flavour and a little sweetness.

  • Garlic - doesn't garlic need to be in everything?!

  • Kale - I used curly kale, which has a relatively strong flavour, especially once roasted.

  • Tahini - this adds a little creaminess to the falafel and nutty-like flavour.

  • Oil - this helps to bring the ingredients together, as well as helping them to roast in the oven (with the added oil on the baking tray).

  • Lime Juice - adds a little sharpness to the falafel, as well as the liquid to help bind the mix.

  • Ground Cumin - this has a warm, earthy flavour, which is great alongside the kale.

  • Gound Corriander - adds a llittle spice.

  • Fresh Parsley - this adds freshness and enhances the other flavours.

  • Salad - you can use whatever salad you'd prefer to serve with the falafel, but I chose salad leaves, cucumber, carrot, mange tout and pomegranate seeds (which adds a subtle sweetness to the salad).

  • Sauce - you may want a sauce with your falafel salad... I went for a garlic sauce, but you can choose any sauce or dip, a hummus for example.


This falafel salad bowl is refreshing and perfect for when the weather starts to get warmer. The salad can be thrown together in minutes, whilst the falafel can be made ahead of time and stored in the fridge, before being eaten cold or re-heated... of course you could always make the falafel mix ahead of time and leave it in the fridge or a couple of days and then cook them fresh as and when you want them.


These falafel are crispy on the outside, but soft on the inside and full of flavour. With the strong taste of the roasted kale, sharpness from the lime juice and creaminess from the tahini, these falafel are are a perfect spring and summery lunch. With the need for no fancy equipment and only half an hour to make, these are a great last minute meal... or you can make them ahead of time so they're ready for you!


 


Vegan Falafel Salad Bowl


Total Time : 30 - 35 minutes

Preparation Time : 10 minutes

Baking Time : 20 - 25 minutes

Makes : 16 falafel


Ingredients

– For the Falafel –

  • 500g Chickpeas (2 Tins)

  • 1 Onion

  • 2 Garlic Cloves

  • 70g Kale

  • 2 tsp Tahini

  • 2 tbsp Oil

  • 2 tsp Cumin

  • 1 tsp Ground Coriander

  • Juice from 1 Lime

  • Handful Fresh Parsley

– To Serve –

  • Salad Leaves

  • Cucumber

  • Carrot

  • Mange Tout

  • Pomegranate Seeds

  • Garlic Sauce


Method

– For the Falafel –

  1. Preheat your oven to 200C fan and line a baking tray with parchment paper.

  2. Place all the falafel ingredients into a food processor and pulse until it's all broken up and starts to come together.

  3. Once the mix is ready, grab a spoon and divide into 16 portions. Roll each portion into a ball and place them on the tray. Gently press them down to slightly flatten, making them more of a patty rather than a ball.

  4. Drizzle them with oil and bake in the oven for 20 - 25 minutes, or until golden brown.

  5. Once cooked, allow them to slightly cool and harden on the tray, before transferring them to a rack.

– To Serve –

  1. Simply prepare your salad ingredients however you prefer and place them all in a bowl.

  2. Either once cooled or whilst they're still warm, add the falafel to your salad, drizzle some sauce on the top and enjoy!

  3. If not eaten straight away, store the remaining falafel in an airtight container for up to a week in the fridge.



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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