Green Genie Falafel Bowl with Tabouleh & White Bean Hummus

 
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Even irresistible to vegan puppers like Nacho, this falafel bowl ticks some serious flavour boxes! This recipe was inspired by my friend and vegan sister-from-another-mister, the very talented Aliza Strock of Shakti Fresh (what a cool name, right!?). She shared this recipe on her awesome instagram feed recently and I just had to try it out! I've made a few tweaks to the recipe and, of course, added my killer hummus recipe – I used white beans to make it creamier and lighter in flavour than it would with chickpeas, and also, there's enough chickpeas already, am I right??

ingredients

for the hummus
1 can white beans, drained and rinsed
2 heaped tablespoons tahini
2 tablespoons extra virgin olive oil
juice of 1 lemon
2 cloves garlic, minced
1/4 teaspoon ground cumin
salt and pepper, to taste
water, as needed

for the grain-free tabouleh
1 large bunch of flat-leaf parsley, finely chopped
a handful of spring onion, finely sliced
1 cup cherry tomatoes, quartered
2 tablespoons hulled hemp seeds
juice of 1/2 a lemon
2 tablespoons olive oil
salt and pepper, to taste

for the falafels
2 cans chickpeas, drained and rinsed
1 large bunch of kale, de-stemmed and shredded
juice of 1 lemon
1/2 cup spring onions
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
salt and pepper, to taste
1 heaped tablespoon of sesame seeds
1 cup gluten free breadcrumbs

...and for the salad, lots of leafy green lettuce, red cabbage, cucumber and fresh tomato with extra lemon wedges and olive oil. You could also make a nice vegan lemon & dill yoghurt dressing too!

method

For the hummus, I simply dump everything into a food processor and blast until creamy. Then set aside while you work on the tabouleh. That's simple too – just throw everything into a bowl and toss until the flavours are combined.

Now for the falafels. Place all ingredients EXCEPT the sesame seeds and breadcrumbs into a food processor and pulse until everything is mixed well, scraping down the sides occasionally. You want a chunky green mixture, not paste, but not crumbly, so go easy!

Once that's looking good, remove the falafel mixture from the food processor and into a mixing bowl, then mix through the sesame seeds (you can use your hands for this – it's fun and squishy!).

Place the breadcrumbs on a large plate. Use a tablespoon to measure out a portion of falafel mixture then, using another tablespoon, form into an oval and plop it onto the breadcrumbs. Roll it around gently and set aside. Continue until you have all your falafels lined up.

If you have time to pop them into the fridge for a few hours, this will help them hold their shape when you cook them, but otherwise, heat a tablespoon of coconut oil in a large, deep pan. When the oil is hot, fry the falafels until golden and crispy, turning a few times to cook evenly. This recipe makes about 16 falafels.

Now it's time to arrange everything into your salad bowls and get down to the business of eating!! And yeah, be generous with that hummus, it's the BOMB!