Green Falafel Bowls

Makes 14-16 falafels | Under 45 minutes | Dairy Free | Nut Free

Falafel Ingredients

• 1 x 400g tinned chickpeas

• 1 onion, roughly chopped

• 1 garlic clove

• 120g peas, thawed

• 90g broccoli

• 70g chopped kale

• 1 cup parsley leaves

• 1.5 tsp cumin powder

• 1.5 tsp baking powder

• Salt and pepper, to toaste

• Olive oil, to brush/spray

Tabouleh

• 1/2 cup wholegrain bulgur

• 3/4 cup boiling water

• 1 cup parsley, finely chopped

• 1 tomato, diced

• 1/4 red onion, finely diced

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1/2 tsp salt

Method:

Step 1: Preheat oven to 220°C and line a baking tray with paper. Place all falafel ingredients in a food processor and blend until a smooth consistency forms. Roll into small balls and place on your baking tray. Spray or brush with olive oil and bake for 20-25 minutes, or until an outer crust forms.

Step 2: For the tabouleh, place bulgur in a bowl and pour boiling water on top, the cover with plastic wrap. Once soft and fluffy, combine with remaining ingredients.

Step 3: Place tabouleh and falafels on a plate and serve with your choice of sides, such as hommus and red cabbage.