Falafel Bowl

Discover the perfect balance of flavour and nourishment with this vibrant falafel recipe. Paired with tangy pickled cabbage, a fresh couscous salad, and a creamy tahini sauce, these crispy, golden falafels are a feast for the senses. This dish brings together simple ingredients for a truly satisfying meal. Enjoy the layers of texture and taste that make every bite unforgettable!

Ingredients 

Falafels

• 200g dried chickpeas
• ¼ tsp bicarb-soda
• 1 bunch parsley, roughly chopped
• 1 bunch coriander, roughly chopped
• 1 small red onion, roughly chopped
• 4 garlic cloves
• Salt and pepper, to taste
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking powder
• ½ tsp cayenne pepper (optional)
• 2 tbsp plain flour 

Pickled Cabbage:

• 1 cup red cabbage, shredded
• 60ml water
• Salt, to taste
• 1 tsp sugar
• 60ml white vinegar 

Couscous Salad:

• ½ cup couscous
• ¾ cup boiling water
• Salt, to taste
• 1 Lebanese cucumber, roughly diced 
• ½ red capsicum, roughly diced
• Small handful fresh parsley, roughly chopped
• Olive oil

 Tahini Sauce:

• 100g tahini
• 50ml warm water
• 30ml lemon juice
• 1 garlic clove, minced
• ⅛ tsp ground cumin
• Pinch of sea salt

 Other:

• 2 heaped tablespoons Nuffin Hummus

Method

Step 1: The night before

Place dried chickpeas and bicarb-soda in a large bowl and cover with water (ensure they’re covered about 6-8cm, as they will grow in size).

Step 2

Place the shredded cabbage in a large bowl, add a pinch of salt and massage into the cabbage. Add the water, vinegar and sugar. Transfer to a clean large jar or container, secure with a lid, shake well and refrigerate overnight.

Step 3: The next day

Drain and rinse the chickpeas and pat completely dry. Transfer to a food processor. Add the parsley, coriander, red onion, garlic, ground cumin, ground coriander, baking powder, cayenne pepper (optional), and a generous pinch of salt and ground black pepper. Process until combined.

Step 4

Transfer the mixture to a large bowl and stir through the baking powder and flour. Refrigerate for at least 30 minutes (can also leave overnight if time allows).

Step 5

Use your hands to roll the falafel mixture into small patties or balls. Once shaped, heat 2 tablespoons of olive oil in a pan over medium-high heat. Cook the falafels in batches for 6-7 minutes, or until golden. Transfer to a paper towel-lined plate to drain excess oil.

Step 6

For the salad, place the couscous and boiling water in a large bowl and cover with plastic wrap. Set aside for 15 minutes, or until the water is absorbed, then fluff with a fork. Once cooled, transfer to a clean bowl along with the chopped cucumber, capsicum and parsley. Season with salt and pepper, then drizzle with a touch of olive oil.

Step 7

For the tahini sauce, mix all ingredients in a small bowl. If the sauce is too thick, simply add another dash of warm water and whisk to combine.

Step 8

To serve, arrange the falafels on two plates, then add the hummus, pickled cabbage and couscous salad, and drizzle over the tahini sauce.

Note: This recipe will make 15-20 falafels (depending on size). Store any remaining in an airtight container in the fridge for 4 days.