Falafel with Sumac Radishes & Kabbouleh

Falafel

with Sumac Radishes & Kabbouleh

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dinner

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SERVINGS
2 6
PREP & COOK TIME
35 min
CALORIES
800
FAT
14g
CARBOHYDRATES
120g
PROTEIN
32g

MAIN INGREDIENTS

  1. 1 onion
  2. ½ oz fresh parsley
  3. 1 clove garlic
  4. 4 oz curly kale
  5. 1 lemon
  6. 13.4 oz chickpeas
  7. 4 radishes
  8. 1 tsp ground sumac
  9. 8 oz precooked brown rice
  10. 1 tbsp zhoug seasoning
  11. ½ cup garbanzo bean flour
  12. ¼ cup golden raisins
  13. ¼ cup Forager Project Cashewgurt
  14. 4 tbsp olive oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Food Processor
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Peel, halve, and roughly chop half of the onion. Remove the tough stems from the parsley and discard. Peel the garlic. Destem the kale and thinly slice the leaves. Zest and halve the lemon. Drain and rinse the chickpeas.
2
Make the sumac radishes
Quarter the radishes and add them to a medium bowl. Add just 2 tsp lemon juice, sumac, and a pinch of salt. Toss the sumac radishes.
3
Crisp the rice
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the precooked brown rice and a pinch of salt and cook, tossing occasionally, until crispy in places, about 4 to 5 minutes. Transfer the crispy rice to a plate and allow it to cool.
4
Make the falafel
Add the chopped onion, garlic, parsley leaves, zhoug, and ½ tsp salt to a food processor and pulse until well combined. Add just 1 cup chickpeas, garbanzo bean flour, and 1 tbsp water. Blend until a cohesive dough forms, scraping down the sides of the food processor as necessary.
5
Pan-fry the falafel
Form the falafel dough into 6 1inch thick patties. Return the skillet to medium-high heat with 3 tbsp olive oil. Once hot, add the falafel and cook until browned and crisp, about 3 to 4 minutes per side. Transfer the falafel to a paper towel-lined plate and sprinkle with salt.
6
Serve
In a large bowl, combine the sliced kale, lemon zest, just 1 tbsp lemon juice, remaining chickpeas, golden raisins, and a pinch of salt. Toss the kabbouleh well and add the crispy brown rice. Divide the kabbouleh between plates and top with falafel and sumac radishes. Drizzle with Cashewgurt.