A falafel salad bowl is a hearty, nutritious, and incredibly satisfying dish that combines the rich flavors of Middle Eastern cuisine with the freshness of a vibrant salad. Adding creamy avocado to the mix takes this dish to the next level, offering a delightful contrast to the crispy falafel. Here’s how to make the perfect avocado falafel salad bowl.
Ingredients
For the Falafel:
- 1 ½ cups dried chickpeas (soaked overnight)
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp baking powder
- Salt and pepper to taste
- 2-3 tbsp flour or chickpea flour
- Vegetable oil for frying
For the Salad:
- 4 cups mixed salad greens (lettuce, spinach, arugula)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 1 ripe avocado, sliced
- ½ cup pitted olives
- ¼ cup crumbled feta cheese (optional)
- 1 tbsp toasted sesame seeds or sunflower seeds
For the Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1-2 tbsp water (to thin)
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. Prepare the Falafel:
- Soak the Chickpeas: Start by soaking the dried chickpeas in plenty of water overnight or for at least 8 hours. This will soften them and make them easier to blend.
- Blend the Ingredients: Drain the soaked chickpeas and transfer them to a food processor. Add the chopped onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, ground cardamom, baking powder, salt, and pepper. Pulse until the mixture is finely ground but not pureed; it should have some texture.
- Form the Falafel: Transfer the mixture to a bowl and stir in the flour to bind it. The mixture should hold together when pressed. Form small balls or patties using your hands.
- Fry the Falafel: Heat vegetable oil in a deep pan over medium heat. Fry the falafel in batches, making sure not to overcrowd the pan. Fry each side for about 2-3 minutes, or until golden brown and crispy. Remove and drain on paper towels.
2. Prepare the Salad:
- Assemble the Base: In a large salad bowl, combine the mixed salad greens, diced cucumber, cherry tomatoes, red bell pepper, and thinly sliced red onion.
- Add the Avocado: Arrange the sliced avocado on top of the salad. The creamy texture of the avocado will complement the crunchy falafel perfectly.
- Finish with Extras: Sprinkle the salad with pitted olives, crumbled feta cheese (if using), and toasted sesame or sunflower seeds for added crunch and flavor.
3. Make the Dressing:
- Whisk the Ingredients: In a small bowl, whisk together the tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until smooth. Adjust the consistency with water if needed.
- Drizzle Over the Salad: Pour the dressing over the salad or serve it on the side.
4. Serve:
- Top with Falafel: Arrange the crispy falafel on top of the salad.
- Enjoy: Serve immediately, allowing everyone to mix the salad and falafel together, ensuring each bite is bursting with flavor.
Tips for Perfection
- Customize the Salad: Feel free to add or swap out ingredients based on your preference. Carrots, radishes, or pickled vegetables would all make excellent additions.
- Falafel Options: If you prefer a healthier option, you can bake the falafel instead of frying. Preheat your oven to 180°C (350°F), place the falafel on a lined baking sheet, and bake for 20-25 minutes, flipping halfway through.
- Storage: If you have leftovers, store the falafel and salad separately to keep everything fresh. Reheat the falafel in the oven or on the stove for a few minutes before serving.
This avocado falafel salad bowl is a versatile dish that’s perfect for a quick lunch, a light dinner, or even meal prep. With its combination of fresh veggies, creamy avocado, and crispy falafel, it’s a satisfying and nutritious meal that will leave you feeling great.
