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Split Pea Falafel, Cherry Tomatoes & Kale Hummus Bowls with Garlic-Herb Vinaigrette by Fig + Farro

Crispy, seasoned split pea falafel patties served over a bed of creamy hummus. Topped with fresh, local cherry tomatoes and kale, and drizzled with a garlic-herb vinaigrette for flavor and tang.
Difficulty: Easy
Time: 25-30 min
This dish is Gluten-Free & Vegan
Calories: 490 Fat: 13g Carbs: 69g Protein: 24g

This delicious dinner will take you from falafel fan to falafel connoisseur in just one bite. Made with split peas, Fig + Farro’s falafel cuts down on cook time and prep while giving you an easy, protein-packed alternative with the same crispy texture. Served over soft, creamy hummus and topped with fresh cherry tomatoes, kale, and a tangy vinaigrette, this hummus bowl is the fresh, sunny meal you’ve been craving.

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This recipe was designed by local chef:
Fig + Farro
Fig + Farro is a plant-based restaurant with a mission to fight climate change.  A vegan diet has a 70% lower carbon footprint than a traditional meat meal and uses 80% less water. They encourage people to eat less meat while enjoying delicious, plant-based comfort food with big flavors from around the world.  Their staff are climate activists and have been involved in bringing plant-based meals to Minneapolis Public Schools, speaking at campuses about food and global warming, and were a part of a business delegation at the United Nations Conference on Climate Change (COP24).
Ingredients
Hummus
Cherry tomatoes
Green peas
Rice Vinegar
Garlic
Parsley
Falafel Blend
Ground Split Peas
Baby kale

What you need

Medium sauté pan or skillet

Cooking Instructions

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Step 1: SMASH PEAS

Read through entire recipe before getting started. Wash and dry all produce. Remove peas from package and rinse. Place peas in a shallow plate or cutting board and smash them using the flat bottom of a glass or ramekin. Smash until flattened.

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Step 2: MISE EN PLACE

Transfer smashed peas to cutting board mince until fine. Mince or grate garlic. Cut cherry tomatoes into halves. Remove parsley leaves from tough stems; discard stems and rough chop leaves.

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Step 3: MIX FALAFEL DOUGH

Place ground split peas, smashed peas, falafel spice blend, half garlic, half parsley, 2 tsp. rice wine vinegar, 1 Tbsp. oil, 2 Tbsp. water and a pinch of salt and pepper. Add additional water 1 Tbsp. at a time if the dough seems too dry. Mix using your hands until the dough is firm and well incorporated. Divide the dough into 8 pieces and shape each piece into a disk-like patty. Repeat with all the other portions. Place the falafel patties uncovered in the freezer and allow to set for 4-5 min. While the patties cool off, begin making the vinaigrette (Step #4).

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Step 4: MAKE VINAIGRETTE

Mix remaining remaining parsley, remaining garlic, remaining rice wine vinegar, 2 Tbsp. oil and a pinch of salt and pepper in a small bowl. Stir vigorously until incorporated. Set aside.

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Step 5: COOK FALAFEL

Heat 1 cup oil in a medium skillet over medium heat. Once shimmering, add falafel patties and fry for 2-3 min per side until golden brown and crispy. Transfer to a paper towel to drain.

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Step 6: PLATE YOUR DISH

Smear hummus onto the bottom 2 large bowls or plates using the back of a spoon. Add cherry tomatoes, kale and falafel patties to the plate in sections. Drizzle the bowl with garlic-herb vinaigrette. Enjoy!