FALAFEL BOWLS
12/03/2018 – 12/10/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Servings
Yields12 mini falafel
Servings
Yields12 mini falafel
Ingredients
Mini Falafels
  • 2cups of canned chickpeasdrained
  • 1/2cup fresh parsleychopped
  • 1 white onionchopped
  • 4cloves garlicminced
  • 1tablespoon fresh lemon juice
  • 2tablespoons flour
  • 1 1/2tsp Saltplus more to taste
  • 1tablespoon ground cumin
  • 1pinch ground cardamom
  • 1tsp ground coriander
  • 1pinch cayenne pepperoptional
  • Canola oil for pan frying
Tabouleh
  • 2cups fresh parsleychopped
  • 2 roma tomatoesdiced
  • ½ red oniondiced
  • 2tablespoon lemon juice
  • 1pinch Salt
  • 1tablespoon olive oil
Tahini Dressing
  • 1cup tahini
  • 1tsp sea salt
  • 1tsp garlic powder
  • 1/4cup warm waterplus more as needed
Instructions
Mini Falafel
  1. In a medium bowl add the drained chick peas, parsley, onion, garlic, lemon juice and flour. Use an immersion blender or food processor and blend until smooth. Add the spice and blend thoroughly.
  2. Form the falafels into a ping pong size disk and set aside. Repeat until all the falafels are formed.
  3. Drizzle oil into a non-stick pan on medium heat. Place each falafel into the pan and cook until golden brown. Turn over with a spatula and repeat. Set aside.
Tabouleh
  1. In a medium bowl. Whisk lemon juice, olive oil, salt and pepper. Add the parsley, tomato, onion and toss together to coat. Set aside.
Tahini Dressing
  1. In small bowl, add all the ingredients and whisk until smooth. Add more warm water if needed if sauce is too thick.
To Assemble
  1. Place the tabouleh in a bowl. Add the mini falafels and drizzle with the tahini dressing. Enjoy!