Chickpea Falafel Bowl

Ingredients · per serving

• 60 g Cucumber
• 1 lemon Lemon
• 2 tbsp Plain flour
• small handful Fresh parsley
• 1 tomato Tomato
• 2 tbsp Hummus
• 3 cloves Garlic
• 1 tsp Ground coriander
• 2 tbsp Olive oil
• 60 g Couscous
• pinch Sumac
• 1 tsp Ground cumin
• 1.5 tbsp Tahini
• few leaves Fresh mint
• small handful Fresh coriander
• 240 g Tinned chickpeas
• 40 g Red onion
• to taste Salt
• pinch Sugar
• 40 g Onion

Instructions

1. Blitz chickpeas + chopped parsley + chopped coriander + onion + garlic + cumin + coriander seeds + lemon zest + flour + salt in a food processor until coarse-textured. Don't over-process to paste.
2. Roll into 10 small balls. Flatten slightly. Brush with olive oil.
3. Bake at 220°C for 20 min, flipping halfway, until deep gold and crisp.
4. Pickle red onion: slice thin, cover with lemon juice + pinch salt + pinch sugar. Sit 10 min.
5. Couscous: pour boiling water over, lid on, sit 5 min, fluff, toss with olive oil + lemon.
6. Whisk tahini + lemon + garlic + warm water for the dressing.
7. Bowl: couscous → hummus dollop → falafel → tomato → cucumber → pickled onion. Drizzle tahini, scatter mint + parsley + sumac.

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