Vegan falafel with herbs

If you're looking for a fresh, healthy, colorful and delicious dinner, then this is it! Yummy falafel packed with proteins and herbs, hummus, roasted bell peppers and Turkish couscous. Do I need to say more?

To make the falafel you'll need a food processor or a blender. Mix all the ingredients, form balls and then fry them. Usually I make a big batch of falafel, because they freeze very well and you can safe them for another time.

The Recipe

Ingredients

For the falafel

8 ounces / 225 g chickpeas, soaked in water overnight

1/2 medium onion

1 garlic clove

2 tablespoons fresh parsley, chopped

2 tablespoons fresh cilantro, chopped

1/2 teaspoon ground coriander

dash of cardamom

1/2 teaspoon asking powder

2 tablespoons flour

salt (about 3/4 teaspoon)


vegetable oil for frying

For the hummus

1 can / 15.5 ounces / 439 g chickpeas, drained

juice from 1 lemon, about 2 tablespoons

1 tablespoon olive oil

1 tablespoon tahini

1 small garlic clove, grated

2 tablespoons water

salt to taste

For the bell peppers

3 red bell peppers (sub in yellow or green bell peppers)

salt to taste

For the Turkish couscous

8 ounces whole wheat couscous

2 cups vegetable broth

2 tablespoon olive oil

2 tablespoons tomato paste

8 tablespoons crushed tomato sauce

1 teaspoon harissa spice

4 tablespoons fresh parsley, chopped

salt to taste

Instructions

1. Preheat oven to 410 °F / 210 °C. Place the bell peppers on a baking tray. Drizzle with olive oil. Bake about 45 minutes or until skin is black. Let peppers cool down, then peel off the skin. Season with salt and pepper. Drizzle with olive oil and garnish with fresh parsley.

2. For the falafel mix all ingredients and grind in a food processor or blender. Form balls and set them aside. In a medium sized pot heat vegetable oil at least a few inches. Heat to 380 °F (or test with a stick. If it is hot enough bubbles should be visible). Fry the falafel for about 3 minutes or until golden brown. Drain on a paper towel.

3. For the couscous heat vegetable broth and couscous in a pan and bring to boil. Turn off heat and let the couscous stand for about 8 minutes. Fluff with a fork. Add olive oil, tomato paste and sauce, Harissa spice, fresh parsley and salt.

4. For the hummus drain the chickpeas and mix on high speed with all other ingredients until smooth. ENJOY!