Falafel Bowl
These falafels are made with tinned chickpeas so the falafels will need to be baked, otherwise they will fall apart in the hot oil if you try to fry them. You can substitute the tinned chickpeas for d...
Ingredients
30 g fresh parsley, stalks on
10 g fresh coriander, stalks on
10 g dill, stalks on
150 g onion, trimmed, peeled, quartered
3 unit garlic clove, peeled, stem removed
0.5 tsp. salt
0.5 tsp. ground black pepper
2 tsp. lemon juice
1 ground cumin
1 ground coriander
250 g tinned chickpeas, drained
Ingredients 2
1 tsp. baking powder
2 toasted sesame seeds
vegetable oil, as needed
Ingredients 3
300 g salad tomatoes
200 g cucumber
150 g red pepper, destalked, deseeded
0.25 unit red onion, trimmed, peeled
10 g fresh mint, destalked, finely chhopped
10 g fresh parsley, destalked, finely chhopped
2 lemon juice
1 extra virgin olive oil
Ingredients 4
75 g red onion, trimmed, peeled
300 g red cabbage, trimmed
150 g yellow pepper, destalked, deseeded
3 stalk of celery, trimmed
3 unit red chilli, trimmed, seeds left in
100 g radish
2 unit carrot, trimmed, peeled
To Finish
mixed salad leaves, as needed
brown rice, as needed
pomegranate seeds, as needed
hummus, as needed
tzatziki, as needed
flatbread, as neede, warm
Instructions
STEP 1/7
Assemble the food processor bowl onto the power unit
Fit the Knife blade to the food processor bowl
STEP 2/7
Add the first ten items of Ingredients 1 (herbs, onion, garlic, seasoning, lemon juice, spices) into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Chop until finely chopped
Scrape the sides of the bowl with a spatula
Add the remaining Ingredients 1 (tinned chickpeas) into the food processor bowl
Pulse until coarsely chopped
Do not over process into a puree
Transfer the mixture into a medium bowl
Refrigerate for 1 hour
STEP 3/7
Preheat the oven to 200ºC
Line a baking tray with parchment paper
Remove the falafel mixture from the fridge
Add the first two items of Ingredients 2 (baking powder, sesame seeds) into the medium bowl
Stir with a spoon until combined
Scoop tablespoonful of the falafel mixture and form into patties until 0.5” thick – this recipe makes about 13 falafels
The mixture is quite wet, it helps to have wet hands as you form the patties
Transfer the falafels to the prepared baking tray
Bake at 200ºC for 25 minutes until browned, brushing lightly with oil during cooking
STEP 4/7
Fit the dicing grid into the feed tube
Dice the first four items of Ingredients 3 (tomatoes, cucumber, red pepper, onion) into the food processor bowl using the pusher
Transfer the diced vegetables into a clean medium bowl and set aside
Add the remaining Ingredients 3 (mint, parsley, lemon juice, olive oil) into a small bowl
Stir to combine
Pour the dressing over the bowl of diced salad
Stir to combine
STEP 5/7
Clean the food processor bowl, select the 3-4mm thickness on the variable slicing disc
Fit the variable slicing disc to the food processor bowl
Slice the first four items of Ingredients 4 (onion, cabbage, yellow pepper, celery) into the food processor bowl using the pusher
Divide the sliced vegetables between the serving bowls
Select the 1mm thickness setting on the variable slicing disc
Slice the next two items of Ingredients 4 (red chilli, radish) into the food processor bowl using the dicing pusher
Transfer the content of the food processor bowl into a small bowl and set aside
Remove the variable slicing disc
Fit the Coarse (4mm) grating disc, attach the lid and ensure it is locked into place
Grate the remaining Ingredients 4 (carrots) into the food processor bowl using the pusher
Divide the grated carrots between the serving bowl
STEP 6/7
Add the mixed salad leaves and rice into the serving bowls
Add a few falafels to each bowl
Garnish with the sliced radishes, chillies and pomegranate seeds
STEP 7/7
Serve with your choice of dips or tahini and warm flatbreads
Falafel Bowl
These falafels are made with tinned chickpeas so the falafels will need to be baked, otherwise they will fall apart in the hot oil if you try to fry them. You can substitute the tinned chickpeas for d...
Ingredients
30 g fresh parsley, stalks on
10 g fresh coriander, stalks on
10 g dill, stalks on
150 g onion, trimmed, peeled, quartered
3 unit garlic clove, peeled, stem removed
0.5 tsp. salt
0.5 tsp. ground black pepper
2 tsp. lemon juice
1 ground cumin
1 ground coriander
250 g tinned chickpeas, drained
Ingredients 2
1 tsp. baking powder
2 toasted sesame seeds
vegetable oil, as needed
Ingredients 3
300 g salad tomatoes
200 g cucumber
150 g red pepper, destalked, deseeded
0.25 unit red onion, trimmed, peeled
10 g fresh mint, destalked, finely chhopped
10 g fresh parsley, destalked, finely chhopped
2 lemon juice
1 extra virgin olive oil
Ingredients 4
75 g red onion, trimmed, peeled
300 g red cabbage, trimmed
150 g yellow pepper, destalked, deseeded
3 stalk of celery, trimmed
3 unit red chilli, trimmed, seeds left in
100 g radish
2 unit carrot, trimmed, peeled
To Finish
mixed salad leaves, as needed
brown rice, as needed
pomegranate seeds, as needed
hummus, as needed
tzatziki, as needed
flatbread, as neede, warm
Instructions
STEP 1/7
Assemble the food processor bowl onto the power unit
Fit the Knife blade to the food processor bowl
STEP 2/7
Add the first ten items of Ingredients 1 (herbs, onion, garlic, seasoning, lemon juice, spices) into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Chop until finely chopped
Scrape the sides of the bowl with a spatula
Add the remaining Ingredients 1 (tinned chickpeas) into the food processor bowl
Pulse until coarsely chopped
Do not over process into a puree
Transfer the mixture into a medium bowl
Refrigerate for 1 hour
STEP 3/7
Preheat the oven to 200ºC
Line a baking tray with parchment paper
Remove the falafel mixture from the fridge
Add the first two items of Ingredients 2 (baking powder, sesame seeds) into the medium bowl
Stir with a spoon until combined
Scoop tablespoonful of the falafel mixture and form into patties until 0.5” thick – this recipe makes about 13 falafels
The mixture is quite wet, it helps to have wet hands as you form the patties
Transfer the falafels to the prepared baking tray
Bake at 200ºC for 25 minutes until browned, brushing lightly with oil during cooking
STEP 4/7
Fit the dicing grid into the feed tube
Dice the first four items of Ingredients 3 (tomatoes, cucumber, red pepper, onion) into the food processor bowl using the pusher
Transfer the diced vegetables into a clean medium bowl and set aside
Add the remaining Ingredients 3 (mint, parsley, lemon juice, olive oil) into a small bowl
Stir to combine
Pour the dressing over the bowl of diced salad
Stir to combine
STEP 5/7
Clean the food processor bowl, select the 3-4mm thickness on the variable slicing disc
Fit the variable slicing disc to the food processor bowl
Slice the first four items of Ingredients 4 (onion, cabbage, yellow pepper, celery) into the food processor bowl using the pusher
Divide the sliced vegetables between the serving bowls
Select the 1mm thickness setting on the variable slicing disc
Slice the next two items of Ingredients 4 (red chilli, radish) into the food processor bowl using the dicing pusher
Transfer the content of the food processor bowl into a small bowl and set aside
Remove the variable slicing disc
Fit the Coarse (4mm) grating disc, attach the lid and ensure it is locked into place
Grate the remaining Ingredients 4 (carrots) into the food processor bowl using the pusher
Divide the grated carrots between the serving bowl
STEP 6/7
Add the mixed salad leaves and rice into the serving bowls
Add a few falafels to each bowl
Garnish with the sliced radishes, chillies and pomegranate seeds
STEP 7/7
Serve with your choice of dips or tahini and warm flatbreads