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Le Chaudron recipe
Bowl falafel houmous légumes
Baked falafel and hummus bowl
⏱ 50 minServes 2Medium390 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)cooked chickpeas
1onion
2 clovesgarlic
1 tbspcumin
1 tbspground coriander
100 g (3½ oz)cooked bulgur
100 g (3½ oz)hummus
1tomato
1/2cucumber
60 g (2 oz)arugula
1 tbspolive oil
- 200 g (7 oz) cooked chickpeas
- 1 onion
- 2 cloves garlic
- 1 tbsp cumin
- 1 tbsp ground coriander
- 100 g (3½ oz) cooked bulgur
- 100 g (3½ oz) hummus
- 1 tomato
- 1/2 cucumber
- 60 g (2 oz) arugula
- 1 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Line a baking sheet with parchment paper.
- Drain, rinse and thoroughly dry the chickpeas.
- Pulse the chickpeas, quartered onion, garlic, cumin, cilantro, salt and pepper in a food processor to a coarse paste.
- With damp hands, shape into 8 balls, 3 cm (1¼ in) across.
- Place on a lined baking sheet, brush with olive oil and bake for 20 minutes.
- Meanwhile, dice the tomato and cucumber, and wash and dry the arugula.
- Spoon the warm bulgur over half of each of 2 large bowls.
- Add 2 spoonfuls of hummus, 4 warm falafel per bowl, and the tomato, cucumber and arugula in sections. Serve right away.
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