Treat your body with this Baked Almond Crunch Falafel Bowl accompanied by a dressing that seriously takes two seconds. Prepare in advance and enjoy!
I really love big hearty soups and stews around this time of year. Especially on super cold and rainy nights like tonight. However, after a couple of weeks I start getting that heavy feeling (not literally, hopefully) and really feel the need to throw a few lighter meals back into the rotation.
Here’s where the falafel come in. They are still nice and hot from the oven, and for me, they are still totally comforting. But, when paired with some rice and lots of fresh, raw veg, they take on a lighter note, which is a much appreciated break from the heavier fare.
They are also great little snacks to have on hand for rolls, wraps and sandwiches throughout the week, and therefore make great little meal prep companions – great for those of us trying to make a better effort at meal prepping in the new year.
I tend to pair my falafel with whatever I have on hand in the crisper. But, as a rule of thumb, there is always some form of lettuce, some type of crunch (cucumber, red pepper etc), some onion for a bit of bite, and a nice zesty sauce. I like to make a nice tahini based dressing, and for this bowl I am going to share my sneaky no fuss two second sauce with you, as I know you are all super busy, and need something quick. Are you ready? Hummus, lemon juice, and water….that’s it. I use it in so many salads and wraps, and it seriously is delicious and takes no time at all.
Try this Baked Almond Falafel Crunch Bowl and lighten up your holiday season in a totally delicious way.
- 4 cloves of garlic minced
- 1/4 tsp chilli flakes
- 1 tsp ground cumin
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 2 tbsp flax meal
- 2 tbsp olive oil
- 1 cup lightly packed parsley
- 1 cup lightly packed cilantro
- 1 can of chickpeas drained and rinsed
- 1/4 cup crushed almonds
- 1/2 cup plain hummus
- 2 tbsp lemon juice
- 1 tbsp water
- salt and pepper to taste
- salad ingredients : thinly sliced romaine lettuce arugula, chopped red/white onion, diced tomato, diced cucumber, diced red peppers, cooked brown rice, pick and choose
- Preheat oven to 375F and line a baking sheet with some parchment paper
- Pop all the falafel ingredients (garlic, chilli, cumin, baking soda, flax meal, olive oil, parsley, cilantro and chickpeas), into a food processor and pulse until combined. It should be a thick and chunky paste (you will need to scrape down the sides with a spatula every so often)
- Once combined, move the mixture into a large bowl and fold in the crushed almonds
- Rub a little oil on your hands, and form 2 inch balls with the mixture. Pop them onto the prepared baking sheet and brush the top with a little oil before popping into the oven
- Bake for 25 minutes, until golden on top and a little crunchy
- Whilst the falafels are cooking, arrange your salad bowl and whip up the dressing by whisking together the hummus, lemon, water and salt and pepper to taste. When falafels are done, pop them on top of the salad and drizzle dressing over everything. Enjoy