Falafel Bowl with S’chug Dressing
Serving Size 4
Ingredients
- 2 cups Chickpeas (drained and rinsed if canned) — cooked
- 2 tablespoons SupHerb Farms Fusions® S’chug
- 1 Garlic clove — minced
- 1 1/2 teaspoons Ground cumin
- 1/4 teaspoon Salt and pepper
- 1/2 cup Chickpea flour (besan)
- 1/2 teaspoon Paprika
- 1/3 cup Vegetable oil
- 2 tablespoons Extra virgin olive oil
- 2 teaspoons Fresh lemon juice
- 1 cup English cucumber — chopped
- 1 cup Cherry tomatoes — halved
- 1/2 cup Red onion — thinly sliced
- 4 cups Mixed Greens
Categories
- Categories: Middle Eastern, Yemeni
- Ingredients: Bowl, Entrees, Plant-Based, Plant-Forward, Salads, Vegetarian
Preparation
- Place chickpeas, 2 tablespoons of SupHerb Farms Fusions® S’chug, garlic, cumin, paprika and 1/4 tsp each of salt and pepper in bowl of food processor fitted with metal blade; pulse until very finely chopped and well combined (but not smooth). Add flour; pulse just until incorporated.
- Shape into 16 balls. Heat vegetable oil in straight-sided skillet over medium heat. Fry falafel in batches, turning often, until golden and crispy on the outside, about 3 to 5 minutes.
- Meanwhile, whisk remaining S’chug with olive oil, lemon juice and a pinch each of salt and pepper. Toss with cucumber, tomatoes, red onion and mixed greens to coat.
- Spoon the salad into wide shallow bowls. Top with, or serve alongside, falafel balls.
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