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<\/p>\nNo surprise, the cornerstone of this recipe is the golden-crusted, spinach falafel. If you look at the photo, you’ll see the pan-seared patties hanging out in the 5 o’clock position. They’re crusted, golden, browned on the outside, tender and lemon-flecked on the inside. They’re also packed with good-for-you spinach and chickpeas. I make them in big batches, freeze them, and eat them (allll the time) as snacks, or in bowls like these.<\/p>\n
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If you have the falafel, you can pull together a pretty good snack or meal. It could be something along the lines of what you see here, or something different based on what you have on hand. I had some hummus in the fridge (a red beet version of this hummus<\/a>), some kale, carrots, and cucumber that needed to be used, and some pita. Also, some herb stragglers. The pita and carrots went into the oven, I cooked the falafel in a skillet, and chopped up the rest. Let’s say you didn’t have any of that, but you did have some romaine, yogurt, and a garlic clove. You could do falafel lettuce wraps instead, smashing the garlic into a paste and adding it to the yogurt along with a bit of salt. Use that as your sauce. The name of the game here is adaptability.<\/p>\n Once you’ve formed the falafel you have a range of cooking options. If you smush them a bit, and pan-fry them in a bit of oil, you’ll get the best golden crust. Sometimes I bake them (450\u00b0F), also pretty-strong contender. I’ve even tested them in an Air Fryer<\/a>, and they’re one of just a handful of things to exceed my expectations in it (7 minutes at 390\u00b0F, shake the basket, and do another 7 minutes).<\/p>\n I’ll note this in the recipe headnotes below as well. To make the falafel vegan, you can use flax “egg” (5 T. water + 2 T. ground flax seeds whisked together), and skip the cheese.<\/p>\n Continue reading Green Falafel Bowl<\/a> on 101 Cookbooks<\/a><\/p>\n No surprise, the cornerstone of this recipe is the golden-crusted, spinach falafel. If you look at the photo, you’ll see the pan-seared patties hanging out in the 5 o’clock position. They’re crusted, golden, browned on the outside, tender and lemon-flecked … Continue reading ![\"Green](\"https:\/\/images.101cookbooks.com\/green-falafel-bowl-3.jpg?w=620&auto=format\")
<\/p>\nCooking Methods<\/h2>\n
A Vegan Version<\/h2>\n
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