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A Vegetarian Middle Eastern Falafel Bowl served with chickpea flatbread, crispy fried eggplant slices, chopped red onions & cucumbers, shredded red cabbage, and tzatziki. A delicious vegetarian meal for any day.
Falafel is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine made from ground chickpeas, broad beans, or both. Falafel is commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way.
More Falafel recipes
Falafel Bowl with Tzatziki and Fried Eggplant
- Prep Time: 30 minutes
- Tzatziki Rest Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Vegetarian Recipes
- Cuisine: Middle Eastern
- Diet: VegetarianDiet
Description
A Middle Eastern Falafel Bowl served with chickpea flatbread, crispy fried eggplant slices, chopped red onions & cucumbers, shredded red cabbage, and tzatziki. A delicious vegetarian meal for any day
Ingredients
Falafels
- 2 cups Chickpeas (Soaked)
- 1 Red Onion (chopped)
- 2 Cloves of Garlic
- 1 tsp. Cumin
- 1 tsp. Paprika/Chili Powder
- 1/2 cup Dhania/Coriander
- Salt to taste
- 2–3 Tbsp. Chickpea Flour/Plain Flour
Fried Eggplants
- 1 large Eggplant
Tzatziki
- 1 Cucumber
- 1 cup Plain Greek Yogurt
- Salt to taste
- Lemon Juice
- Mint (optional)
- 3 Tbsp. Olive Oil
- 1 Red Onion (finely chopped)
Instructions
Falafels
- Drain chickpeas and add to the blender along with onion, garlic, dhania, and spices.
- Blend till resembles fine breadcrumbs.
- Place the mixture in a large bowl and sprinkle in the flour.
- You will have a mixture that is coarse but holds its shape.
- Scoop out the mixture and shape it into balls.
- Fry on medium heat till golden brown.
- Serve with a squeeze of lime/lemon juice over the falafels and enjoy!!
Fried Eggplants
- Thinly slice eggplants, sprinkle with salt, and allow to sit in the fridge
for half an hour. - Rinse and pat dry. Fry till crispy.
Tzatziki
- Grate the cucumber into a dishtowel.
- Squeeze as much of the water out as you can.
- Place the drained cucumber into a bowl, and add the yogurt, lemon
juice, salt, onion, and olive oil. - Mix well. Chill, before serving top with mint.
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 514
- Sugar: 16
- Sodium: 359
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 79
- Fiber: 14
- Protein: 22
- Cholesterol: 3
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How nice that you posted a vegan recipe.. I will definitely try it out..
Hi Aleks, THanks so much for popping in. Yes, we have vegetarian as well as vegan recipes on the blog. Hope you will have an opportunity to try them out and let us know what you think and how you enjoyed them.
What a delicious idea! Must try this one soon xo
Hi Alice. Thank you for popping in. Hope you will have an opportunity to try it out and above all enjoy it.