Burial Beer Forestry Camp's Falafel Bowls

Burial Beer Forestry Camp's Falafel Bowls

Falafel done right is one of the great pleasures of the table! Crispy, herb-packed, deeply savoury, and somehow still something you can feel good about eating. This recipe leans all the way into that.

The secret is Forestry Camp Smoke Rub, a blend from our limited-edition Made with Love in Asheville Collection, developed in collaboration with Burial Beer Co., one of Asheville's most beloved breweries.

The rub goes straight into the falafel mix alongside fresh parsley, cilantro, garlic, and dried chickpeas (because yes, dried & soaked overnight, not canned, really makes a difference). And what comes out of the oil is crispy, smoky, and deeply savoury in a way that store-bought falafel never manages. Pile it on arugula with hummus, tzatziki, tabbouleh, cherry tomatoes, cucumber, and warm pita, and you have a bowl that's generous enough for a table of six and interesting enough that people will ask what's in it!

  • Ingredients

    1 cup dried chickpeas (don’t use canned, we promise it's worth it)
    1 cup fresh parsley
    1 cup fresh cilantro
    1 shallot, quartered
    3 garlic cloves
    1 tsp lemon zest
    ¼ tsp baking powder
    2 tsp kosher salt
    3 Tbs Burial Beer Forestry Camp's Smoke Rub
    Frying oil (vegetable, canola, avocado)

  • Print

    Preparation

    Serves 6

    1. Place dried chickpeas in a large bowl and cover with water by about 2 inches. Soak overnight. Drain and pat dry. 
    2. In a blender or food processor, add the drained and dried chickpeas, parsley, cilantro, shallot, garlic, lemon zest, baking powder, kosher salt and Forestry Camp Smoke Rub. Blend until smooth. 
    3. Place the falafel mixture in the fridge for at least an hour to chill. 
    4. In a deep saucepot, fill about 3 inches with frying oil and heat on medium-high to 350°F. 
    5. Scoop 1 tablespoon of mixture and form into a thick patty; repeat with the remaining mixture. 
    6. Fry the patties in batches, avoiding overcrowding, for 3-5 minutes until golden brown. 
    7. Place on a paper towel-lined tray or plate.
    8. Assemble the bowls with arugula, cherry tomatoes, cucumber, hummus, tzatziki sauce, and tabbouleh. Top with the falafel, fresh pita, sliced lemon and fresh dill. 
    9. Serve immediately and enjoy!
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