Baked Falafel Salad Bowl

Instructions

1. Step 1

   Place the chickpeas in a large bowl and cover them with plenty of cold water. Cover and refrigerate for 12 hours.

   Timer: 720 min (fixed)

   Ingredients used: 250.0 gr Chickpea

   Cookware: large bowl

2. Step 2

   Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper.

   Cookware: oven, parchment paper, rimmed baking sheet

3. Step 3

   Drain the soaked chickpeas thoroughly, then spread them on a clean kitchen towel and pat dry.

   Cookware: Clean kitchen towel, colander

4. Step 4

   Add the soaked chickpeas, yellow onion, garlic, parsley, cilantro, ground cumin, ground coriander, 5 gr of the salt, black pepper, and baking powder to a food processor. Pulse until finely minced and cohesive but not puréed.

   Ingredients used: 4.0 gr Baking Powder, 20.0 gr Cilantro, 2.0 gr Coriander, 4.0 gr Cumin, 5.0 gr Fine Salt, 9.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 gr Parsley, 100.0 gr Yellow Onion

   Cookware: food processor

5. Step 5

   Form the mixture into 16 compact patties and arrange them on the prepared baking sheet. Brush both sides with 30 ml of the olive oil.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: rimmed baking sheet, Silicone brush

6. Step 6

   Bake the falafel at 220°C until firm and browned underneath.

   Timer: 12 min (fixed)

   Cookware: oven, rimmed baking sheet

7. Step 7

   Turn the falafel carefully and continue baking until crisp, deeply golden, and hot in the center.

   Timer: 10 min (fixed)

   Cookware: oven, rimmed baking sheet

8. Step 8

   Whisk the tahini, lemon juice, cold water, remaining 15 ml olive oil, and remaining 3 gr salt until smooth and pourable.

   Ingredients used: 3.0 gr Fine Salt, 60.0 ml Lemon Juice, 15.0 ml Olive Oil, 80.0 gr Tahini, 45.0 ml Water

   Cookware: medium bowl, whisk

9. Step 9

   Combine the romaine, cucumber, tomatoes, and red onion in a large bowl.

   Ingredients used: 300.0 gr Cucumber, 80.0 gr Red Onion, 250.0 gr Romaine Lettuce, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, large bowl

10. Step 10

    Divide the salad among four serving bowls, top each with four warm falafel patties, and drizzle with the lemon-tahini dressing.

    Cookware: serving bowl