Falafel Bowl
A vegan levantine lunch bowl — chickpea-parsley falafel-style patties over bulgur with crisp salad and tahini.
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- Prep
- 15 min
- Cook
- 15 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (10)
- Cooked chickpeas180 g
- Cooked bulgur100 g
- Flat-leaf parsley30 g
- Cucumber80 g
- Tomato80 g
- Red onion20 g
- Tahini (dressing)20 g
- Olive oil10 g
- Lemon juice15 g
- Garlic2 cloves · 6 g
Method
- 1
Pulse half the chickpeas with the parsley, garlic, half the onion, salt, pepper and cumin into a coarse paste; shape into 4 patties.
- 2
Pan-sear the patties in olive oil over medium heat, ~3 minutes per side, until golden and warmed through.
- 3
Whisk the tahini with the lemon juice and 1–2 tbsp water into a pourable dressing.
- 4
Plate the bulgur, top with the diced cucumber, tomato and remaining onion, then the patties and remaining whole chickpeas.
- 5
Drizzle generously with the tahini dressing and serve.