Falafel Bowls with Cashew

Falafel Bowls with Cashew. Raw garlic, For the cooked mixture, Raw cucumber.

Jamie Vespa

30 + 30 min · 4

Ingredients

• 9 g Raw garlic
• 80 g For the cooked mixture
• 150 g Raw cucumber
• 440 g Canned chickpeas, drained, rinsed and patted dry
• 30 g All-purpose flour
• 430 g Peeled and diced
• 100 g 2/3 cup raw cashews
• 120 g Raw cherry tomatoes
• 10 g Tahini
• 25 g Raw rocket
• 30 g Finely chopped
• 5 g Pepper
• 3 g Ground paprika
• 30 g 3 tablespoons
• 20 g Olive oil
• 7 g Table salt
• 2 g Ground
• 120 g For the cashew sauce; add gradually
• 40 g Raw red onion, for serving

Preparation

1. Place cashews in a small bowl and cover with 1/2 cup boiling water. Let cashews stand for 30 minutes while you prepare falafel.
2. For the falafel, pulse the chickpeas with 80 g onion, 6 g garlic, 20 g parsley, tahini, cumin, paprika, 4 g salt and 2 g pepper. Keep a crumbly texture. Reserve the remaining onion, garlic, parsley, salt and pepper for the sauce and salad.
3. Add flour 1 tablespoon at a time and pulse to combine until the mixture is dry enough to mold without it sticking to your hands.
4. Preheat the oven to 180°C. Use 10 g olive oil to grease a baking tray and brush the falafel. Shape the mixture into 12 discs and space them about 5 cm apart. Reserve the other 10 g oil for the salad.
5. Bake falafel for 25 to 30 minutes, gently flipping once halfway through, until golden and crisp.
6. While falafel bakes, begin preparing tzatziki. To start, partially peel the cucumber and slice it in half. Grate half the cucumber on a box grater into a clean kitchen towel. Press to expel as much moisture as possible, and transfer cucumber to a small bowl.
7. Blend the soaked cashews and their water with the lemon juice, remaining 3 g garlic, 2 g salt and 2 g pepper until creamy. Mix with the grated cucumber and remaining 10 g parsley.
8. Chop the remaining cucumber and mix with the tomatoes, avocado, 40 g raw red onion, 10 g olive oil, 1 g salt and 1 g pepper.
9. Divide the falafel, rocket and cucumber-tomato salad between 4 bowls. Serve with the cashew tzatziki and warm pitta bread, if desired.