Dive into the vibrant flavors of the Middle East with our irresistible Falafel Salad Bowls topped with zesty mustard hummus! This recipe is not only a feast for the eyes but also a delightful way to enjoy a healthy and satisfying meal. Imagine crispy, golden falafel nestled atop a bed of fresh greens, bursting with colorful veggies, and drizzled with a creamy, tangy hummus that will have your taste buds dancing. Ready to impress your family and friends? Let’s uncover the secrets to making this delicious dish that’s perfect for any occasion!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 cups cooked chickpeas
- 1/4 cup parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup flour
- Oil for frying
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 cup mustard hummus
Instructions
- Drain and rinse the cooked chickpeas thoroughly, then pat them dry with paper towels to remove excess moisture.
- In a food processor, combine chickpeas, chopped parsley, cumin, coriander, garlic powder, and salt. Pulse until the mixture is well combined but still has some texture, avoiding over-processing into a complete paste.
- Add flour to the chickpea mixture and pulse briefly to incorporate. The mixture should hold together when formed into small balls.
- Using your hands, shape the mixture into small falafel balls, approximately 1-inch in diameter. Place the formed balls on a clean plate.
- Heat oil in a deep skillet or heavy-bottomed pan to 375°F (190°C). Test the oil temperature by dropping a small piece of mixture - it should sizzle immediately.
- Carefully fry the falafel balls in batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
- Remove falafel with a slotted spoon and drain on paper towels to remove excess oil.
- In serving bowls, arrange mixed greens as a base. Top with sliced cucumber and halved cherry tomatoes.
- Place the freshly fried falafel balls on top of the salad greens.
- Drizzle mustard hummus over the salad and falafel, ensuring even distribution.
- Serve immediately while falafel is still warm and crispy.
Tips
- Chickpea Prep: Make sure to drain and rinse your chickpeas thoroughly to eliminate excess sodium and moisture, ensuring your falafel holds together better during frying.
- Texture Matters: When processing the chickpea mixture, aim for a coarse texture. Over-processing can lead to a paste that won’t form well into balls.
- Flour Adjustment: If your mixture feels too wet, add a little more flour until it holds together. This will help achieve the perfect crispy exterior.
- Frying Temperature: Maintain the oil temperature at 375°F (190°C) for optimal frying. If the oil is too hot, the falafel will burn; too cool, and they’ll absorb excess oil.
- Batch Frying: Fry the falafel in small batches to prevent overcrowding in the pan, which can lower the oil temperature and result in soggy falafel.
- Serving Fresh: For the best experience, serve the falafel immediately after frying while they’re still warm and crispy. This ensures they retain their delightful crunch!
- Customize Your Salad: Feel free to add your favorite toppings to the salad, such as avocado, radishes, or olives, for extra flavor and nutrition.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 15g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
