Falafel Poke Bowl with Minted Yogurt Sauce
Preparation time
24 hours soaking chickpeas + 20 minutes preparationCooking time
10 minutesServing time
Serves 4 (22 falafel balls)
Ingredients
- Falafel balls:
- 200g dried chick peas, soaked in cold water overnight, then drained
- 3⁄4 cup roughly chopped parsley leaves
- 3⁄4 cup roughly chopped coriander leaves
- 5 spring onions, finely sliced
- 2 small cloves garlic, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt flakes
- 1⁄2 tsp baking powder
- 1 tbsp flour
- 100ml water
- OR
- 400g pre-prepared falafel balls, heated in the oven
- 400ml canola oil, for frying
- Minted Yogurt Sauce:
- 1 cup FARMERS UNION Greek Style Yogurt
- zest & juice of 1⁄2 lemon
- 1 clove garlic, minced
- 1 tsp chopped mint leaves or 1⁄2 tsp dried mint
- 1 tsp honey
- black pepper & salt, to taste
- To Serve:
- 3 cups finely shredded red cabbage
- 2 small avocados, cut in half, stone removed & peeled
- 1 cup cooked white quinoa
- 12 cherry tomatoes, cut in half
- 1 large carrot, julienned or grated
- 1⁄2 red onion, cut into slithers
- 2 spring onions, cut into 9cm lengths or finely chopped
- mint leaves, optional
Method
Step 1
Prepare falafel balls by placing drained chickpeas together with the remaining falafel ball ingredients into the bowl of a food processor. Blend until smooth. Using a tablespoon, form mixture into balls and place onto a tray. Meanwhile, heat oil to 170°C in a wok or deep fryer and batch cook the falafel balls for 3-4 minutes, turning regularly until balls are dark brown and crispy. When cooked, transfer balls to a tray lined with absorbent paper. Continue until all the balls are cooked.
Step 2
Prepare Minted Yogurt Sauce. Combine all ingredients together in a small bowl and mix well. Season to taste using freshly ground black pepper and salt flakes.
Step 3
To assemble poke bowls, divide cabbage between 4 bowls. Arrange remaining ingredients in an attractive manner on top of the cabbage rotating the ingredients around the bowl. Finish bowl with a spoonful of Minted Yogurt Sauce and a sprinkle of mint leaves.
