Vegan Falafel Bowl

Name: Vegan Falafel Bowl
Total time: 45 min
Ingredients: chickpeas; peas; garlic; lemon juice; fresh parsley; tahini; Vegan Protein Neutral; ground cumin; ground coriander; cayenne pepper; lambs' lettice; artichoke hearts, jarred; arugula (rocket); zucchini; blueberries; vegetable oil (like rapeseed oil); tahini; lemon juice; agave nectar; grated ginger; soy sauce; salt

make your own green falafel

45 min

By Anne-Sophie Hoffman
January 5, 2022

Why trust us?

Green and crispy and packed with spice. That’s our favorite way to enjoy falafel. How about you? These falafel are an absolute highlight for your savory bowls.

Ingredients

1 Person

For the falafel balls:

70 g

chickpeas
40 g

peas
1 clove

garlic
1.5 tbsp

lemon juice
15 g

fresh parsley
1 tsp

tahini
2 tsp

Vegan Protein Neutral
0.5 tsp

ground cumin
0.5 tsp

ground coriander
0.25 tsp

cayenne pepper

For the bowl:

1 handful

lambs’ lettice
50 g

artichoke hearts, jarred
15 g

arugula (rocket)
60 g

zucchini
15 g

blueberries
0.5 tsp

vegetable oil (like rapeseed oil)

For the dressing:

1 tbsp

tahini
1 tbsp

lemon juice
0.5 tsp

agave nectar
0.5 tsp

grated ginger
1 tsp

soy sauce
1 pinch

salt
optional toppings

toasted, chopped walnuts; toasted sesame seeds

Preparation

1

Preheat the oven to 200° C.
2

Put all the ingredients for the falafel bowls into a high-powered mixer. Blend until smooth. This can take 5 to 10 minutes.
3

Roll the mixture into 4 falafel balls. If you want them extra crispy, roll them in an extra coating of flour. Now lay a sheet of parchment paper on a baking tray. Put the falafels on them.
4

Bake the falafel balls at 200°C for 30 minutes.
5

Meanwhile, make the dressing. Mix all the ingredients with an immersion blender until smooth.
6

Use a peeler to slice the zucchini into thin, wide strips.
7

Heat the oil in a pan over medium heat. Saute the zucchini strips for 1-2 minutes on each side.
8

Now you can assemble your bowl. Artfully arrange the lambs’ lettuce, the arugula, the zucchini, the blueberries, the artichokes, and the falafel. Drizzle the lemon-tahini dressing on top. Garnish with toasted walnuts and sesame seeds as desired.
1

Enjoy!