Pure Prasad Kitchen
Back to Recipe Library
Mains 4 servings

Baked Falafel Bowls

VEGETARIAN VEGAN Serves 4

Base yield: 4 servings | Current target: 4 servings

AllergensNone listed
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly, Vegetable-rich and fibre-friendly, Contains nourishing fats
Kcal169 kcal per 100g/100ml | 679 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
Print or save as PDF: Click the button first. If the print dialog does not open, use your browser menu to print this page or save it as a PDF.

Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Beans, chick peas, Kabuli, whole, dried, raw – GB15 400 g 400 g 400 g
2 cup Coriander, fresh, raw – GB15 60 g 60 g 60 g
1 cup chopped Asafoetida 3 g 3 g 3 g
Jalapeno peppers, rough chopped – N 5 g 5 g 5 g
1 piece Oil, olive – GB15 12.6 g 12.6 g 12.6 g
1 tablespoon Coriander seeds, whole or ground – GB15 11.6 g 11.6 g 11.6 g
2 tablespoon Cumin seeds, whole or ground – GB15 11.6 g 11.6 g 11.6 g
2 tablespoon Bicarbonate of soda – GB15 8 g 8 g 8 g
2 level teaspoon Kosher Salt – N 6 g 6 g 6 g
0.75 heaped teaspoon Quinoa, red and white, cooked – N 925 g 925 g 925 g
5x Medium Portion (1 cup) Rocket leaves, raw – N 40 g 40 g 40 g
2 cup Spinach, baby, raw – GB15 40 g 40 g 40 g
2 cup Curly kale, raw – GB15 36 g 36 g 36 g
2 cup, 1 inch pieces, loosely pac Cucumber, raw, flesh and skin – GB15 55 g 55 g 55 g
1/2 cup slices Tomatoes, cherry, raw – GB15 70 g 70 g 70 g

Method

  1. Clean and sanitize the work station.
  2. Ready all ingredients and their measurements.
  3. Soak dried chickpeas in a big bowl and cover for 10-24hrs.
  4. Preheat the oven to 190C.
  5. Drain the chickpeas and pat them dry with a kitchen towel, set aside.
  6. Place the coriander, asafoetida, and jalapeno in a food processor and pulse until uniformly chopped.
  7. Add the chickpeas, oil, cumin, coriander, salt, and baking soda then pulse until well combined, scraping down sides if necessary.
  8. Blend to your desired consistency, not as smooth as a paste, but not too course that it wont stick together.
  9. Grease the bottom of a parchment-lined baking sheet.
  10. Form falafels into ping-pong or golf-ball sized balls, wet your hands with water if it gets too sticky.
  11. Place the balls on the parchment and slightly press down until they are about 2-3cm thick.
  12. Brush some oil on top them bake in the oven for 30mins, flipping halfway until they are golden and slightly crispy.
  13. Assemble the bowls with quinoa as a base, falafel in the center, and surrounded by vegetables.

Chef Notes

Whole items may need practical kitchen rounding after scaling.