Home Recipes Vegan Raisin Falafel Bowl

Vegan Raisin Falafel Bowl

Raisins in falafel? Yes, yes and yes again! It is no secret that raisins are a beloved ingredient in many Middle Eastern dishes. Their sweet and chewy nature complements the savory flavors of the main ingredients. This vegan-friendly falafel bowl proves it! Get ready to indulge in a beautiful bowl of your favorite salad, vegetables, chickpea hummus, and of course, crispy falafel balls. California Raisins are an absolute game changer, try it out!

Recipe Courtesy of California Raisins and FoodBoom

Food styling by Tobias

Serves 2 Portions

Ingredients

	For the falafel
150 g	chickpeas, dry
1	onion
2 cloves	garlic
1 bunch	parsley
50 g	California Raisins
0,5 tsp	baking soda
1 tsp	Ras el Hanout
1 tsp	chili flakes
	salt
	For the salad
100 g	red cabbage
1	carrot
1	green apple
2 tbsp	balsamic vinegar, light
1 tbsp	sesame oil
1 tbsp	olive oil
1 tbsp	sugar
	salt
	For the tahini dressing
1	lime
1 clove	garlic
	salt
2 tbsp	tahini
1 tbsp	agave syrup
1 tsp	dijon mustard
	pepper
	Also
100 ml	vegetable oil
1	avocado
2 stalks	mint
50 g	kale
100 g	hummus

Step 1
Pour a generous amount of water over the chickpeas and leave to soak in the refrigerator for at least 12 hours. Make sure you have about 300 g of chickpeas after soaking.
Step 2
For the falafel, drain the soaked chickpeas. Peel the onion and garlic. Wash the parsley, drain and roughly pluck the leaves. Process soaked chickpeas, onion, garlic and parsley together with raisins, baking soda, ras el hanout and chili in a stand mixer to a moldable mass. Season with salt and shape into about 10 equal-sized balls. Store them in the refrigerator.
Step 3
For the dressing, halve the lime and squeeze out the juice. Peel garlic and crush together with a little salt to a paste using the back of a knife. Mix lime juice and garlic with tahini, agave syrup and mustard and season with salt and pepper.
Step 4
For the red cabbage salad, wash the cabbage and cut into fine strips. Wash, peel and coarsely grate the carrot. Wash the apple, pat dry and grate coarsely. Mix everything with vinegar, both types of oil, sugar and a little salt.
Step 5
Heat vegetable oil in a pan on medium heat and fry falafel in it for about 5-6 minutes until golden brown. Meanwhile, peel avocado and cut into slices. Wash mint, shake dry and pluck from stem. Arrange red cabbage salad, kale, hummus and avocado side by side in a bowl. Pat falafel dry on a paper towel and place on top of bowl. Serve with mint and dressing.

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Beverages, Breakfast, Gluten-free, Quick Meals, Vegetarian or Vegan

Vegan Raisin Falafel Bowl

Ingredients

For the falafel

For the salad

For the tahini dressing

Also

Step 1

Step 2

Step 3

Step 4

Step 5

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