Falafel Vermicelli Bowl
February 20, 2018

Falafel Vermicelli Bowl
- falafel
- 2 cups soaked chickpeas
- 1/2 cup Chopped Mint
- 1/4 cup Chopped Parsley
- 1 Chopped Jalapeno
- 5 Scallions chopped
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1 clove Garlic chopped
- 1 tablespoon Fish Sauce
- sauce
- 1 cup Yogurt
- 1 Lime
- 1/2 clove Garlic grated
- 2 tablespoons Fish Sauce
- 1/4 cup Sriracha
- bowl
- cooked rice noodles
- pickled carrots
- chopped cucumber
- Shredded Lettuce
- Chopped Mint
Instructions
- Add the falafel ingredients to the bowl of a food processor and pulse until everything is crumbled to a uniformly small size. Pour into a bowl and season with salt and pepper.
- Form pucks of falafel with your hands and press firmly to hold their shape, but not too hard to make dense falafel. Add a half inch of oil to a pan and bring to about 375. Pan fry the falafel until browned on both sides, flipping half way through cooking.
- Mix the sauce ingredients in a bowl and set aside.
- Build the bowls with the rice noodles, lettuce, cucumber, and carrots.
- Top with falafel, mint, and sauce. Serve.