There was a time in my life when I hated chickpeas. One day that changed and now I consume them in some form at least once a week. They’re what make hummus hummus, not to mention all the other dips you can add them to. They’re an easy protein to add to salads and soups and when roasted can be a sweet or spicy snack depending on how you flavour them.
Blended up with herbs, spices and a few other ingredients, bake them and they turn into crispy falafel balls. I spiced them with turmeric – because turmeric is having its moment as the spice of the year and is meant to be great for you.
The balls can be used to make wraps or can be added to a bowl of vegetables. You can use raw vegetables, but in winter I like to add something warm like butternut or sweet potato. Serve alongside dips, like these 3 and some naan or flat bread. You can buy naan bread but if you want to try making it at home, this is the recipe I used.
Turmeric Falafel Vegetables Bowls
Turmeric Falafel Balls
- 1/3 cup fresh parsley
- 1 clove garlic
- 2 cans chickpeas rinsed and drained (3 cups)
- 2 tbsp sesame seeds
- 1 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp olive oil
- 3-4 tbsp oat flour (make sure it's gluten free if you want the recipe to be)
- 1 medium butternut squash peeled, seeded and chopped into cubes
- 1 cucumber washed and chopped
- 4 cups lettuce I used "alive lettuce"
- 4 tomatoes washed and chopped
- 2 carrots washed and chopped
- Hummus, Tahina or Tzatziki (optional dips)
- Naan / Flat bread optional
You will also need
- food processor
- Line a baking tray with paper and preheat the oven to 200°C.
- Blend the parsley and garlic in the blender for 30 seconds
- Add the chickpeas and blend for another minute.
- Add the rest of the ingredients and pulse/blend for another minute or so, until the mixture is well combined and only small bits remain. You may need to use a spoon to scrape down the sides and stir the mixture in between pulses to ensure everything gets mixed evenly. Take care not to overmix as it will be too soft to handle. If the mixture is too soft add a little bit more flour until it is firm enough to form balls.
- Make small falafel balls and place them on the lined baking tray. I used a tablespoon to measure them out, and this yielded about 28 balls. Bake the falafel balls for 20-25 minutes until they’re browned and crispy on the outside. If you want them to be evenly browned, turn them every 5 minutes. I just left them on one side for the full 25 minutes and they came out well. Once cooked, remove from oven.
- Whilst the falafel is baking, prepare the rest of the ingredients.
- Peel and chop the butternut and toss with a tablespoon of olive oil, some salt and pepper. Spread evenly on a baking pan and bake in a preheated oven at 200°C for 25-30 minutes, until the butternut is soft and crispy. You can bake this at the same time as the falafel to save time
- Prepare the rest of the vegetables by washing and chopping them. Set aside.
- If you are making your own dips, make them while the falafel bakes as well. I served the bowls with the 3 protein rich dips mentioned above, but you can use tahini, tzatziki or a green herb sauce like this one as well.
- To serve, divide the vegetables and falafel bowls amongst the bowls. Serve with dips and naan bread.