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Falafel Bowl with Turmeric Rice 

INGREDIENTS:

For 4 Bowls 

Falafel: 

  • 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)

  • 4 white onions, roughly chopped

  • 1 cup parsley, roughly chopped (about a one large bunch)

  • 1 cup cilantro, roughly chopped (about a one large bunch)

  • 2 small green chile pepper, serrano or jalapeno pepper

  • 4 garlic cloves

  • 1 tsp cumin

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 4 tbsp chickpea flour

  • 1/2 tsp baking soda

Turmeric Rice 

  • 2 tsp oil (coconut oil or other oil)

  • 140g (3/4 cups) white basmati rice, rinsed

  • 355ml (1.5 cups) water 

  • 1 tsp turmeric 

  • 1/2 tsp cumin 

  • 1 tsp curry powder 

  • 35g (1/4 cup golden raisins) 

  • 1/4 tsp salt 

  • 1 cup grated carrots 

  • 1 cup peas

  • 1/2 cup chopped almonds (optional) 

Curry Sauce 

  • 30g (1/4 cup) raw cashews, soaked for atleast 1 hour and drained 

  • 2 tbsp cranberries (or goji berries)

  • 60ml (1/4 cup) water 

  • juice from 1 lime 

  • 1 clove garlic 

  • 1/4 tsp salt 

  • 1 tsp curry powder  

DIRECTIONS:
 

FALAFEL 

  1. The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
     

  2. Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
     

  3. Pulse the food processor several times until the mixture resembles the texture of coarse sand.
     

  4. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
     

  5. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
     

  6. Once the falafel are formed, you can bake them in the oven at 220 degrees (C) fan-force for 25-30 minutes, flipping halfway through or you can pan fry them. I pan fried mine in batches of around 5-6 falafel at a time and for 2-3 minutes each side on a medium-high heat. Make sure to use a few tbsp of oil. 
     

  7. Once down cooking, lay them on a paper towel-lined tray or plate.  
     

  8. Serve the falafel immediately, while warm and crispy on the outside. 

TURMERIC RICE

  1. Heat the oil in a medium pot over medium heat. Add the rice and cook. stirring constantly, for 3 minutes, until the rice smells nutty and toasted.
     

  2. Stir in the water, turmeric, cumin, curry powder, raisins, and salt. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 15 minutes, until all of the liquid has absorbed. 
     

  3. Remove from the heat, fluff the rice gently with a fork, cover and let sit for 5 minutes. After 5 minutes stir in the grated carrot, peas and chopped almonds. 

CURRY SAUCE: 

  1. For the curry sauce add all of the ingredients to a blender and blend until well combined! Add more water if the mixture seems to thick. 

To serve the bowls add a side of spinach and top with fresh pomegranate!