Mediterranean Power Bowl with Falafel

Ingredients

• 1 can chickpeas, drained and patted dry (15 oz)
• 1/2 cup fresh parsley leaves
• 3 cloves garlic, roughly chopped
• 1/2 cup yellow onion, roughly chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 3 tablespoons chickpea flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 tablespoons olive oil, plus more for drizzling
• 1 cup couscous
• 1 1/4 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1 cup tzatziki sauce
• 1 lemon, cut into wedges

Method

1. 1

   In a food processor, combine the chickpeas, parsley, garlic, onion, cumin, coriander, cayenne, chickpea flour, baking powder, and salt. Pulse until the mixture is finely chopped and holds together when pressed, but is not pureed smooth.

2. 2

   Transfer the mixture to a bowl, cover, and refrigerate for 20 minutes to firm up.

   20:00 · Chill falafel mixture
3. 3

   Preheat the oven to 400°F. Line a baking sheet with parchment paper and brush with olive oil.

4. 4

   Scoop the chilled mixture into 12 equal portions and shape into patties about 2 inches wide. Arrange on the prepared baking sheet and brush tops with the 2 tablespoons olive oil.

5. 5

   Bake the falafel for 15 minutes, then flip and bake another 10 minutes, until deeply golden and crisp on the outside.

   15:00 · Bake falafel, first side
6. 6

   While the falafel bakes, bring the water to a boil in a small saucepan. Stir in the couscous, cover, remove from heat, and let stand 5 minutes, then fluff with a fork.

   5:00 · Steam couscous
7. 7

   Divide the couscous among four bowls. Top each with cherry tomatoes, cucumber, red onion, and kalamata olives.

8. 8

   Add three falafel patties to each bowl and sprinkle with crumbled feta.

9. 9

   Spoon tzatziki sauce over each bowl, drizzle with olive oil, and serve with lemon wedges.