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
Units
Scale
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
