Considering the amount that I love the falafel street cart near my apartment, I’m surprised I never thought to make one at home before. Once I saw how easy Alyssa made it seem, and upon receiving a food processor for my bridal shower, I had to give it a go.
I decided to make the superfood pesto to throw in the bowl after downloading the Whole Pantry app, and reading up a little about the creator Belle Gibson. Belle’s pretty inspiring, battling cancer with healthy whole foods, and also creating a widely successful food app. The app has some great recipes, including one that makes pesto with kale. I never thought of doing that before and it turned out to be a great compliment in my falafel bowl. Healthy and delicious is always a win in my book.
My recipe for both the falafel and the pesto are below, but make sure you check out Alyssa’s version here and The Whole Pantry app!
First make the falafel by combining the following in a food processor:
- 1 can rinsed and drained chickpeas
- 1 tspn lemon zest
- 2 tbsp lemon juice
- 3 cloves of garlic
- 1 tbsp cumin & chili powder
- 1 tspn cayenne pepper
- a generous handful of parsley
- salt and pepper
Blend until well combined. Form the mixture into patties and wrap in plastic wrap. Place in the fridge for 30 minutes or so to chill. Fry them on both sides (about 3-4 minutes a side) in oil. I used grapeseed oil but you could certainly use any lighter colored oil.
For the pesto combine the following in the food processor:
- 3-4 kale leaves (stems removed)
- 1/2 cup cooked peas (I used frozen ones that I defrosted in the microwave)
- 1/2 cup toasted walnuts
- 1 garlic clove
- 5-7 basil leaves
- salt and pepper
Pulse until combined and then slowly drizzle in olive oil until pesto reaches a desired consistency.
Now assemble your bowl! Over greens I added sliced cucumbers, tomatoes, homemade tzatziki, crumbled feta, humus, the pesto, and of course the falafel. Then I drizzled with a little tahini.