- 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