Baked Falafel Bowl

• 1 can chickpeas
• 80 g fine bulgur
• 0.5 onion
• 2 cloves garlic
• 20 g fresh parsley
• 15 g fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp plain flour
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 lemon
• 1 cucumber
• 2 tomatoes
• 0.5 heads romaine lettuce
• sea salt, to taste

Method

0 of 6 steps done

1. 11. Heat the oven to 200°C (400°F). Pour 160 ml of boiling water over the bulgur, cover, and leave for 10 minutes.
   Start 10 min timer
2. 22. Pulse the drained chickpeas, onion, garlic, herbs, spices, flour and a pinch of salt into a coarse paste.
3. 33. Shape into 12 small patties, brush with half the oil, and bake for 20 minutes, turning halfway.
   Start 20 min timer
4. 44. Whisk the tahini with lemon juice, a pinch of salt and enough cold water to make it pourable.
5. 55. Chop the cucumber, tomatoes and lettuce and dress them with the rest of the oil and lemon.
6. 66. Fill bowls with the bulgur, salad and falafel, and drizzle with the tahini sauce.