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Falafel salad hummus bowls with forks and grilled pita bread.
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Falafel-Salad Hummus Bowls

Prep Time40 minutes
Cook Time15 minutes
Resting Time12 hours
Servings: 4
Calories: 587kcal
Author: Teri & Jenny

Ingredients

falafel balls

  • 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

garlic hummus

  • 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

assembly

  • 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

Instructions

  • 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.

Nutrition

Calories: 587kcal | Carbohydrates: 76g | Protein: 25g | Fat: 23g | Saturated Fat: 3g | Sodium: 876mg | Potassium: 1158mg | Fiber: 20g | Sugar: 13g | Vitamin A: 850IU | Vitamin C: 22mg | Calcium: 235mg | Iron: 9mg