Nourish bowls have got to be one of the most easy yet satisfying meals out there. They’re a great way to utilise whatever produce you have on hand and avoid food waste, and they also pack a huge nutritional punch. This recipe is made up of crispy on the outside/fluffy on the inside baked falafel and a heap of veggies. Kale, tomato, purple carrot and coriander are used here but feel free to swap these for whatever you have on hand. And the falafels can also be made in bulk and frozen so you’ll have lunches and quick dinners sorted for days to come.
1 cup cooked chickpeas
1 small red onion
Large handful fresh coriander or parsley
2 cloves garlic, crushed
½-¾ cup chickpea flour (add more or less to achieve desired consistency)
1 tsp salt
1 tsp ground pepper
1 ½ tsp ground cumin
Juice of 1 small lemon
2 roma tomatoes
Large handful kale
½ purple carrot
3 stalks coriander
Seeds to top
Preheat your oven to 180°C.
Add all the falafel ingredients to a food processor, starting with ½ cup chickpea flour.
Blend until only small chunks remain.
Pick up a small amount of the mix and roll into a ball. If it’s sticky, add the rest of the chickpea flour and blend again.
Roll the mixture into balls and place on a baking tray. Bake for 20-25 minutes or until golden.
Peel the carrots into ribbons and lightly steam the kale.
Add all the veggies and a few falafels to a bowl and top with coriander, seeds and seasoning of your choice.
* Available to purchase at your local GoodFor store
By Ella Farrugia aka @thecuriousavocado