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Colorful Falafel Bowl with Creamy Cilantro Lime Tahini

Isabell Frank
Instagram: @issys_happiness
Traveler, Photographer, Seeker 
​Heidelberg, Germany





500 g chickpeas, soaked overnight

1 onion, chopped
1 tbsp salt
1 tbsp cumin

1⁄2 tsp black pepper

1 tbsp lemon juice

1 oz parsley leaves

2 tsp minced garlic

Creamy Cilantro Lime Tahini Dressing

1⁄2 cup tahini
1⁄2 cup soy cream
1⁄3 cup fresh cilantro
1 tbsp freshly squeezed lime juice
1⁄2 tsp salt

Wintry Salad

1⁄2 handful of chopped radicchio
1 handful of kale
1 handful of lettuce
1 handful of wild herbs like sorrel or cress
1 blood orange
1 zucchini, cut into zoodles
1⁄2 avocado
Some roasted chickpeas
Vegan feta cheese


  • Place chickpeas in a large bowl, add water to cover the peas and let them soak overnight.

  • Chop the onion.

  • Combine all ingredients and blend until they get a fine chopped and smooth texture.

  • Transfer the mixture to a very large bowl and refrigerate for 2-3 hours. This allows the starch in the chickpeas to leach out and makes it easier for you to form the falafel.

  • Using a tablespoon, make balls and place them on a sheet. Scoop them all before you fry them.

  • Preheat oil in a small pot and place 4-6 falafels in the hot oil.

  • Fry them 2 minutes per side and then place the balls on a paper towel. At the end, arrange all parts in a large bowl.

  • For the dressing, add all ingredients to a blender and blend until it is well combined and creamy. Adjust the amount of soy cream for your desired consistency.

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