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Kalo Falafel Bowl

Island Grinds

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Kalo Falafel Bowl

A bright roadside bowl folds island-grown kalo into a beloved street-food favorite.

Recipe

Kalo Falafel Bowl

Serves 4

Ingredients

  • 1 cup cooked mashed kalo
  • 1 can chickpeas, drained
  • ½ cup parsley
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 cup cooked quinoa
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • ¼ cup tahini
  • 1 lemon

Directions

  1. Heat oven to 425°F. Pulse kalo, chickpeas, parsley, garlic, cumin, and a pinch of salt.
  2. Form 16 balls, place on an oiled pan, and bake 20–24 minutes, turning once.
  3. Mix quinoa with cucumber, tomato, parsley, and half the lemon juice.
  4. Thin tahini with remaining lemon and water; serve over the bowls.