40 minutes or less | batch prep

What You’ll Need:

For the falafel:

1 red/purple onion, quartered

4 cloves garlic, peeled

2 cans chickpeas, drained & rinsed

1/2 c unsalted sunflower seeds

1/2 c olive oil

3/4 c chickpea/garbanzo bean flour

1/4 c filtered water

1/2 tsp black pepper

1 tsp sea salt

1 Tbsp cumin

1 Tbsp coriander

2 1/2 tsp chili powder

1/2 tsp turmeric

parchment paper

For the bowls:

1 bunch radishes, trimmed & sliced thin

1/2 red onion, sliced thin

1 c pitted kalamata or mixed olives, sliced in half

1 English cucumber, sliced thin

1 pint cherry tomato, sliced in half

1 large bunch parsley, chopped

1 (6-8oz) container prepared hummus

sesame seeds

Preheat oven to 375*

Put the onion & garlic in a good processor and pulse until chopped. Add remaining fallafel ingredients; puree until you have a smooth-ish consistency!

Line a baking sheet with parchment paper.

Using a 1/4 size measuring cup, scoop heaping portions of batter onto lined baking sheet. You will get 10-12 falafel, depending on how big you scoop!

Sprinkle falafel with sesame seeds and gently pat down with your fingers into patties. Pop into the oven for 20 minutes.

While falafel bakes, prepare bowl(s). Divide ingredients evenly into (4) containers for easy grab & go throughout the week OR into one large bowl/platter for serving.

Allow falafel to cool completely before moving/serving

Add 3-4 falafel patties + a generous scoop of hummus into each bowl, or serve it all family style to share!

Serves 4-5