Dairy-Free Falafel Bowls with Quinoa and Lemon-Herb Dressing

Instructions

1. 1The day before, place the 1 cup dried chickpeas in a bowl and cover with plenty of water. Let them soak for at least 12 hours or overnight.
2. 2Drain and rinse the soaked 1 cup dried chickpeas. Place them in a food processor along with the 0.5 small onion, 2 cloves garlic, 0.5 cup fresh parsley, 0.25 cup fresh cilantro, 1 tsp cumin, 0.5 tsp coriander, 0.5 tsp baking soda, 1 tsp salt, and 0.5 tsp black pepper. Process until the mixture is coarse but holds together when squeezed.
3. 3Add the 2 tbsp all-purpose flour to the food processor and pulse a few times to combine. Form the chickpea mixture into about 16 small balls, roughly 2.54 cm in diameter.
4. 4Pour the 3 cups olive oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 7.62 cm deep. Heat the oil over medium-high heat until it reaches 175°C. Carefully add the falafel balls in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the cooked falafel and place them on a plate lined with paper towels to drain.
5. 5While the falafel are frying, rinse the 1 cup quinoa thoroughly under cold water. Combine the rinsed 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Let it stand, covered, for 5 minutes off the heat.
6. 6Prepare the lemon-herb dressing: In a small bowl, whisk together the 3 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp fresh mint (finely chopped), 1 clove garlic (minced), 0.25 tsp salt, and 0.25 tsp black pepper until well combined.
7. 7Prepare the vegetables for serving: Dice the 1 cup cucumber into 1.27 cm pieces. Dice the 1 cup tomatoes into 1.27 cm pieces. Thinly slice the 0.5 cup red onion.
8. 8Assemble the bowls: Divide the cooked quinoa among four bowls. Top each bowl with a portion of the crispy falafel, the diced 1 cup cucumber, the diced 1 cup tomatoes, and the sliced 0.5 cup red onion. Drizzle generously with the prepared lemon-herb dressing.
9. 9Serve immediately.

Related Guides