Oven Baked Falafel Bowl

Serving Size: 10

Enjoy this combination of Mediterranean flavors including falafel, roasted garlic hummus, lemon quinoa, cucumbers, cherry tomatoes, olives, and feta cheese. Note: This recipe requires 2 sheet pans for 7-10 servings.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep75

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time1 15

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Blender, Box grater, Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan with lid, Sharp Knives

Ingredients

2 onion roughly chopped
62 ounce canned chickpeas
2 cup Italian parsley
2 cup fresh cilantro
6 clove garlic
2 tablespoon ground cumin
4 tablespoon chickpea flour
4 tablespoon avocado oil plus extra for baking
11/2 teaspoon Kosher salt more or less to taste or dietary restriction

For the hummus:

1/2 teaspoon ground paprika
1 head garlic halved
2 teaspoon extra virgin olive oil
30 ounce canned chickpeas drained and rinsed
6 tablespoon fresh lemon juice
1/2 cup tahini paste
4 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt
8 tablespoon water

For the quinoa:

6 cup water
3 cup quinoa rinsed
1 tablespoon Kosher salt divided
2 tablespoon fresh mint minced
1 lemon zested and juiced

For the vegetables/toppings:

1 English cucumber peeled and diced
1 pint cherry tomatoes
1 cup pitted Kalamata olives drained
1 cup crumbled feta cheese

Instructions

Preheat oven to 450 degrees F.
In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
Add the flour and oil, and blend these with the mixture.
With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
Bake for 20-25 minutes or until golden.

Make the hummus:

Preheat oven to 400 degrees. Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.
To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

Prepare the quinoa:

In a small saucepan, bring water to a boil. Add quinoa and half the salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.Remove from the heat. Add the mint and lemon zest and remaining salt; fluff with a fork.

Prepare the vegetables and assemble bowl:

Peel and slice the cucumber; set aside.
To assemble, place quinoa in individual bowls, arrange falafel on top, Add a dollop of hummus, then arrange cucumbers, tomatoes, and olives on top. Sprinkle with feta cheese.
Add a squeeze of lemon juice and tahini over the bowl if desired.

Reheating Instructions

To heat the falafel place oven at 350 degrees for 15 minutes or until heated through.

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