Falafel Bowls

  • 2 c. rice, steamed using any method you prefer
  • 1 c. garbanzo bean flour
  • ½ tsp. coarse salt
  • ¼ tsp. baking soda
  • 1 tsp. parsley flakes
  • ½ tsp. ground cumin
  • ¼ tsp. ground coriander
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • 2 tsp. lemon juice
  • ½ c. hot water
  • 2 T. olive or canola oil, for frying
  • 1 large tomato, chopped
  • 8 oz. spinach, chopped
  • ½ English cucumber, chopped
  • ½ c. sliced kalamata olives
  • Hummus and Greek yogurt

Steam the rice using whichever method you prefer - I like using my Instant Pot because it takes all the guesswork and hands on time away.

Combine all of the dry ingredients in a bowl and blend thoroughly. Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes.

In a frying pan, heat the oil over medium-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly - a small ice cream disher works well for this. Fry on both sides until the patties are golden brown. Place them on a paper towel to drain any excess oil away. Keep warm.

To assemble the bowls, place about ⅔ cup of rice into each of four serving bowls. Top with the falafels, vegetables, olives, hummus, and yogurt. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: About 30 minutes
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