We have a delicious little cafe by us that serves amazing plant-based food, smoothies and juices. I am stuck on their Falafel Bowl which is just bursting with flavor. This is my pretty darn good attempt to recreate that meal with one caveat - this is not my easiest of recipes. Good to make on the weekend when time isn't so crunched. Well worth the effort!
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Falafel Bowls (to feed a family of 5)
INGREDIENTS:
For bowl: -1 chopped cucumber -2 chopped tomatoes -1 bunch chopped parsley (1 cup to be used for falafel balls) -1/2 bag of shredded carrots -4 cups cooked quinoa or brown rice -1 lemon cut in 6 wedges For Falafel balls: (makes 36) -4 TBSP almonds -3 tsp cumin -1/2 tsp black pepper -1/4 tsp coriander -8 TBSP all purpose flour -1 cup chopped parsley -8 cloves minced garlic -1 1/2 cup chopped onion -30 oz cooked chickpeas For tahini sauce: (blend all ingredients) -1/2 cup tahini -1/2 tsp salt -1/4 cup water -juice of 2 lemons -dash honey
DIRECTIONS:
1. Chop cucumber, tomato, parsley, lemon, onion.
2. Cook chickpeas in the Instant Pot or stove if using dry beans. If canned, no prep necessary.
3. Cook quinoa/brown rice according to package directions.
4. Use food processor to blend all Falafel ball ingredients in order start with almonds and ending with chickpeas.
5. Refrigerate for up to an hour so ingredients form a ball easier.
6. After time has lapsed, form into TBSP sized balls.
7. Bake at 375° for 25 minutes. 8. While baking, blend ingredients for tahini sauce. 9. Make base of bowl base with quinoa/brown rice topped with cucumber, tomato, and shredded carrots.
10. Add cooked Falafel balls and drizzle tahini sauce over top.
11. Garnish with parsley and lemon wedges.
Enjoy!
