Vegan Falafel Bowl

Instructions

1. Step 1

   Place the chickpeas in a large bowl with 6 ¼ cup (1500 ml) water. Cover and soak at room temperature until fully hydrated, then drain thoroughly.

   Timer: 720 min (fixed)

   Ingredients used: 250.0 gr Dried Chickpeas, 1500.0 ml Water

   Cookware: fine mesh sieve, Large Mixing Bowl

2. Step 2

   Pulse the drained chickpeas, onion, 3 ¾ clove (12 gr) garlic, parsley, and cilantro in a food processor until finely minced but not puréed. Transfer the mixture to a clean bowl.

   Timer: 5 min (fixed)

   Ingredients used: 20.0 gr Cilantro, 12.0 gr Garlic, 30.0 gr Parsley, 120.0 gr Yellow Onion

   Cookware: food processor, Large Mixing Bowl, rubber spatula

3. Step 3

   Fold in the chickpea flour, cumin, coriander, cayenne, baking powder, salt, and ¼ tsp (0.5 gr) black pepper. Cover and refrigerate the mixture until firm.

   Timer: 30 min (fixed)

   Ingredients used: 4.0 gr Baking Powder, 1.0 gr Cayenne Pepper, 30.0 gr Chickpea Flour, 0.5 gr Ground Black Pepper, 4.0 gr Ground Coriander, 6.0 gr Ground Cumin, 6.0 gr Salt

   Cookware: Large Mixing Bowl, rubber spatula

4. Step 4

   Combine the quinoa, 1 ¾ cup (400 ml) water, and ⅜ tsp (2 gr) salt in a saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 200.0 gr Quinoa, 2.0 gr Salt, 400.0 ml Water

   Cookware: medium saucepan

5. Step 5

   Remove the quinoa from the heat and leave it covered. Fluff it after resting.

   Timer: 5 min (fixed)

   Cookware: medium saucepan

6. Step 6

   Whisk the tahini, lemon juice, water, 1 ¼ clove (4 gr) garlic, and ⅛ tsp (1 gr) salt until smooth and pourable.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 gr Garlic, 60.0 ml Lemon Juice, 1.0 gr Salt, 120.0 ml Tahini, 60.0 ml Water

   Cookware: Small Mixing Bowl, whisk

7. Step 7

   Combine the cucumber, tomato, lettuce, ⅛ tsp (1 gr) salt, and ¼ tsp (0.5 gr) black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Cucumber, 0.5 gr Ground Black Pepper, 150.0 gr Romaine Lettuce, 1.0 gr Salt, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

8. Step 8

   Shape the chilled falafel mixture into 16 compact balls or thick patties and arrange them on a baking sheet.

   Timer: 10 min (fixed)

   Cookware: baking sheet

9. Step 9

   Heat the vegetable oil in a deep saucepan over medium heat to 180°C. Fry the falafel in small batches until deep golden and cooked through, about 4 to 5 minutes per batch, then drain.

   Timer: 20 min (fixed)

   Ingredients used: 750.0 ml Vegetable Oil

   Cookware: Deep saucepan, Kitchen thermometer, paper towels, slotted spoon

10. Step 10

    Divide the quinoa among four bowls. Add the chopped vegetables and falafel, then spoon the tahini sauce over each serving.

    Timer: 5 min (fixed)

    Cookware: Large Mixing Bowl, medium saucepan, Small Mixing Bowl