Falafel Bowl with Coconut Yogurt and Toasted Pita Chips

Serves 4

Ingredients

Falafel

• 2 cans (15.5 oz each) canned chickpeas, drained
• 1 tbsp chickpea flour
• 1 tsp ground coriander
• ¾ tsp ground cumin
• 1½ tbsp fresh parsley, finely chopped
• 1½ tsp Cajun spice
• ¾ tsp ground turmeric
• 1½ tsp granulated garlic
• 1½ tsp granulated onion
• 1½ tsp kosher salt3 tbsp water

Coconut Tzatziki

• 4oz coconut yogurt
• 2 oz grated cucumber
• ½ tsp grated garlic
• 10-12 leaves mint
• 1 tsp red wine vinegar
• 1 pinch of kosher salt
• 1 ½ tsp extra virgin olive oil

Salad & Garnish

• 1 large cucumber, diced
• 2 local tomatoes, diced
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 4 oz mixed greens
• 1 tbsp chili flakes (for garnish)

Pita Chips

• 2 pita breads, cut into 8 wedges each
• Extra virgin olive oil (for searing)

Preparation

Falafel

1. In a food processor, pulse all falafel ingredients until well incorporated but still slightly coarse.
2. Form into small patties or balls.
3. Heat a pan over medium heat and add extra virgin olive oil.
4. Sear falafel on one side until golden brown, then flip and sear the other side.
5. Transfer to a baking sheet and place in a 375°F oven.
6. Bake until internal temperature reaches 165°F (about 10–15 minutes).

Coconut Tzatziki

1. Grate the cucumber and mince the garlic and dill.
2. In a small bowl, whisk together the coconut yogurt, red wine vinegar, salt, and olive oil until smooth.
3. Fold in the grated cucumber, garlic, and dill.
4. Transfer to a container and refrigerate for at least 30 minutes to let the flavors meld.

Pita Chips

1. Arrange pita wedges on a baking sheet.
2. Toast in a 350°F oven for 4–7 minutes, until crisp and golden.

Assemble the Bowls

1. Divide mixed greens among 4 bowls.
2. Top with grated cucumber, diced tomatoes, and cooked falafel.
3. Add a dollop of coconut yogurt.
4. Garnish with chili flakes.
5. Serve with toasted pita wedges on the side.