I know I just mentioned it the other day, but my goodness do I love the rain. It was so refreshing to get some heavy showers in LA this past weekend! I love how cozy things get when it’s raining, plus I really love how bright, fresh and crisp everything outside seems to get after the rain has passed.
Today we have one of my favorite “bowl” meals for you guys, our Falafel Salad Hummus Bowl! This bowl is filled with so many great flavors and textures and is really great as both lunch and dinner, but my favorite thing about this meal is how portable it is! The only thing I do differently if I’m taking this with me on the go is that I wait to dress the salad until I’m about to dig in. So simple, satisfying and delicious. Enjoy! xx, Jenny
Hungry for more?
Falafel-Salad Hummus Bowls
- 2 cups dry chick peas
- 2 garlic cloves, chopped
- ¼ yellow onion, chopped
- ½ bunch curly parsley
- ½ bunch cilantro
- 1 tablespoon cumin
- 3 ½ tablespoons oat flour or all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- oil for frying
- 2 (15 ounce) cans chick peas, 1 can drained
- ⅓ cup tahini
- 1 teaspoon cumin
- 2 garlic cloves, chopped
- zest and juice of 1 lemon
- 3 tablespoons water
- salt and pepper to taste
- 3 tablespoons lemon juice
- pinch sugar
- 1 ½ tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon cracked black pepper
- 2 heaping cups shredded romaine
- ½ English cucumber, quartered and sliced
- ¼ cup thinly sliced red onion
- crumbled feta
- lemon wedges
Recipe instruction visual controls:
- In a large bowl, submerge dry chick peas in water, cover and soak for 12 to 24 hours. Drain.
- Pour hydrated chick peas into the well of a food processor and add the remaining ingredients.
- Process mixture until smooth and adjust seasonings.
- Pour mixture into a mixing bowl, cover and refrigerate for 1 hour.
- For hummus: Place all ingredients into a blender well and puree until silky smooth. Season generously with salt and pepper. Set aside.
- Remove falafel mixture from the refrigerator and form into 1 ounce balls (2 tablespoons).
- Fill a skillet (with tall sides) with 2 inches of oil and place over medium heat.
- Carefully add falafels to the hot oil, about 1 inch apart an fry for 3 to 4 minutes. Flip each falafel and continue to fry for an additional 2 to 3 minutes. Drain onto paper towels and lightly season with salt. Repeat until all the falafels have been made.
- For Salad: Pour lemon juice, sugar, oil, salt, and pepper into a mixing bowl and whisk together. Top mixture with romaine, cucumber and red onion and toss together.
- To assemble: Scoop and spread some hummus into the bottom of each shallow bowl and top with some of the romaine mixture. Add 2 to 3 falafels to each bowl and finish with some crumbled feta and lemon wedges. Serve with grilled pita.