Stop the food processor as soon as the chickpea mixture clumps when pressed between your fingers. Small pieces of chickpea and pea create pockets in the baked patties, while overprocessing turns the mixture into a paste that sets dense. The short chill gives the mixture time to firm up, so press each patty firmly when shaping it and leave space around it on the tray for browning. It may lack meat, but at least these falafels have the good sense to hold together before anyone has to identify the body.
Salads & BowlsGreen Pea Falafel Bulgur Bowl with Herbed Skyr
Baked chickpea and green pea falafels bring a crisp-edged, tender center to whole grain bulgur, cucumber, and tomatoes. Herbed skyr adds a cool, protein "sauce" that will make you go harder in the gym.
Ingredients
Preparation Steps
Blanch the peas and cook the bulgur
Bring the water to a boil in a saucepan. Cook the green peas for 2 minutes, lift them out with a slotted spoon, then add the whole grain bulgur to the same water. Cover, reduce to low heat, and simmer until the liquid is absorbed and the grains are tender, about 12 minutes. Fluff with a fork and set aside.
Make the falafel mixture
Heat the oven to 220°C and line a baking tray. Pulse the cooked chickpeas, blanched green peas, onion, garlic, most of the fresh parsley, ground cumin, ground coriander seed, baking powder, most of the salt, and most of the ground black pepper in a food processor until finely chopped and cohesive, not smooth. Refrigerate the mixture for 15 minutes so the patties hold their shape more easily.
Bake the falafels
Shape the chilled mixture into small patties, pressing each one firmly, and arrange them with space between them on the tray. Brush with part of the olive oil and bake for 12 minutes; turn the patties, brush with the remaining olive oil, and bake for 10 to 12 minutes more, until firm and browned around the edges.
Mix the herbed skyr
Stir the plain skyr with lemon juice, the remaining fresh parsley, remaining salt, and remaining ground black pepper until smooth. The sauce should be thick enough to sit on a spoon.
Assemble the bowls
Divide the whole grain bulgur between bowls and add the cucumber and tomatoes. Top with the baked falafels and spoon over the herbed skyr.
Recipe insights
A coarse blend for falafels that hold
Keep the bowl components separate
Bulgur, chopped vegetables, herbed skyr, and baked falafels can be kept in separate containers in the refrigerator for up to three days. Warm only the falafels in the oven before assembling; that brings back the browned exterior while the cucumber, tomatoes, and cold skyr keep their contrast.
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