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Falafel Vermicelli Bowl
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Falafel Vermicelli Bowl

A bowl of rice noodles, cucumber, mint, lettuce, and pickled carrots, topped with falafel and a spicy yogurt sauce.
Prep Time30 minutes
Cook Time15 minutes
soak time12 hours
Total Time12 hours 45 minutes
Course: Main Course
Cuisine: American, Middle Eastern, Vietnamese
Keyword: Bowl, fried, Mash-Up, Spicy
Servings: 3 bowls

Ingredients

  • 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
  • 1 cup yogurt
  • 1 lime
  • 1/2 clove garlic grated
  • 2 tablespoons fish sauce
  • 1/4 cup sriracha
  • 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.