Mediterranean Baked Falafel Bowls
Crisp baked chickpea falafel served over rice with cucumber, herbs, sesame, lemon, and olive oil.
Instructions
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Preheat the oven to 200°C / 400°F and line a tray with baking paper.
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Mash chickpeas with garlic, parsley, cumin, lemon juice, salt, and flour.
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Shape the mixture into small patties and brush with olive oil.
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Bake until firm and golden on the bottom.
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Flip the falafel and bake the second side until crisp.
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Cook rice while the falafel bakes if it is not already prepared.
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Divide rice into bowls and top with cucumber and falafel.
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Finish with sesame, lemon, and a drizzle of olive oil.
Tips
Keep falafel patties small so they crisp in the oven without drying out.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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