Falafel Hummus Bowl (v.) Recipe

Blend Ingredients

In a food processor, combine canned chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, flour, salt, and black pepper. Blend until the mixture is smooth but still has some texture.

Chill Mixture

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

Form Falafel Balls

Once chilled, form the mixture into small balls or patties, about 1-2 inches in diameter.

Fry Falafel

In a deep pan or skillet, heat oil over medium heat. Fry the falafel balls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Blend Ingredients

In a blender or food processor, add canned chickpeas, tahini, lemon juice, garlic, olive oil, water, and salt. Blend until smooth and creamy, adjusting with more water if necessary.

Combine Ingredients

In a bowl, mix cooked and diced beets with balsamic vinegar, olive oil, salt, and black pepper. Toss well to coat.

Marinate

Let the beets marinate for at least 15 minutes before serving to enhance the flavor.

Mix Ingredients

In a large mixing bowl, combine diced cucumber, cherry tomatoes, red onion, feta cheese, and olives.

Dress Salad

Drizzle with olive oil, sprinkle with oregano and salt. Toss gently to combine.