Crumbled Falafel Bowls

Name: Crumbled Falafel Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 cup dried chickpeas, soaked in water for 12 to 24 hours*; half of a large white onion, chopped (about 1 cup); 1/2 cup chopped fresh parsley; 1/3 cup chopped fresh cilantro; 2 teaspoons ground cumin; 1 teaspoon fine sea salt; 1 teaspoon ground coriander; 4 cloves garlic, roughly chopped; zest of 1 lemon (we’ll use the juice for the veggies below); 3 tablespoons olive oil; 1 small red onion, very thinly sliced; half of an English cucumber, diced; 2 tablespoons lemon juice; 1 tablespoon ground sumac; pinch of fine sea salt and freshly-ground black pepper; 4 cups cooked rice; tahini sauce for drizzling; toppings: feta cheese, sun-dried tomatoes, olives, lemon wedges, extra fresh parsley or cilantro

These crumbled falafel bowls are easy to make with crispy "falafel" crumbles, your choice of rice or greens, and lots of fun toppings!

⏱️ 40 min 🔪 Prep: 25 min 🔥 Cook: 15 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

4 servings

1 cup dried chickpeas, soaked in water for 12 to 24 hours*
half of a large white onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
2 teaspoons ground cumin
1 teaspoon fine sea salt
1 teaspoon ground coriander
4 cloves garlic, roughly chopped
zest of 1 lemon (we’ll use the juice for the veggies below)
3 tablespoons olive oil
1 small red onion, very thinly sliced
half of an English cucumber, diced
2 tablespoons lemon juice
1 tablespoon ground sumac
pinch of fine sea salt and freshly-ground black pepper
4 cups cooked rice
tahini sauce for drizzling
toppings: feta cheese, sun-dried tomatoes, olives, lemon wedges, extra fresh parsley or cilantro

Steps

Cook the rice according to package instructions and prepare the tahini sauce.
Toss all ingredients together in a mixing bowl until combined. Refrigerate until ready to serve.
Drain and thoroughly dry the chickpeas. Add the chickpeas, onion, parsley, cilantro, cumin, salt, coriander, garlic and lemon zest to a food processor. Pulse briefly 5-10 times until the mixture resembles coarse crumbs, pausing to scrape down the sides of the bowl as needed. (Don’t overdo it or the mixture will turn into a paste.)
Heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the falafel mix in an even layer. Cook for 1-2 minutes, or until the bottom of the mix reaches a golden brown color. Then give the mix a good stir, spread it out evenly in the pan, and cook again until the bottom of the mix reaches a golden brown color. Repeat this process 3 or 4 more times until the mix is toasted to your liking.
Serve. Layer up serving bowls with rice, falafel mix, sumac veggies, and any other toppings you would like. Drizzle with tahini sauce, add a few twists of black pepper or a sprinkle of sumac, serve and enjoy!

💰 Cost Estimate

Total Ingredients Rp 14.000

Per Serving Rp 3.500/serving

🏠 Save ~Rp 28.000 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
dried chickpeas	1 cup	-	-
half of a large white onion	1 cup	-	-
chopped fresh parsley	0.5 cup	-	-
chopped fresh cilantro	0.3333333333333333 cup	-	-
ground cumin	2 teaspoons	Rp 70.000/kg	Rp 14.000
fine sea salt	1 teaspoon	-	-
ground coriander	1 teaspoon	-	-
garlic	4 cloves	-	-
zest of 1 lemon	1 l	-	-
olive oil	3 tablespoons	-	-
red onion	1 small	-	-
half of an English cucumber	-	-	-
lemon juice	2 tablespoons	-	-
ground sumac	1 tablespoon	-	-
pinch of fine sea salt and freshly-ground black pepper	-	-	-
cooked rice	4 cups	-	-
tahini sauce for drizzling	-	-	-
toppings	-	-	-