Baked Falafel Bowl
Ingredients
Tzatziki Sauce
-
½
cup
plain whole milk Greek yogurt
-
¼
cup
grated cucumber
-
1
clove
garlic, minced
-
1
tablespoon
chopped fresh dill
-
1
tablespoon
extra virgin olive oil
-
1
tablespoon
lemon juice
-
⅛
teaspoon
salt
Baked Falafel
-
1
15-ounce can
chickpeas, drained and rinsed
-
½
cup
whole wheat flour or flour of choice
-
¼
cup
minced red onion
-
½
cup
minced shredded carrots
-
1
tablespoon
ground cumin
-
2
tablespoons
extra virgin olive oil
-
¼
teaspoon
salt
-
⅛
teaspoon
cracked pepper
Farro and Collard Greens
-
½
cup
dry farro
-
2
cups
chopped collard greens
Tomato Cucumber Salad
-
1
cup
halved cherry tomatoes
-
1
cup
chopped cucumber
-
1
tablespoon
chopped fresh basil
-
1
tablespoon
chopped fresh mint
-
1
tablespoon
extra virgin olive oil
-
1
tablespoon
lemon juice
-
¼
teaspoon
salt
-
¼
teaspoon
cracked pepper
Optional for Serving
-
to taste
fresh basil leaves
-
to taste
fresh mint leaves
-
to taste
fresh dill
-
to taste
lemon slices
Instructions
- Prepare the tzatziki sauce by mixing yogurt, cucumber, garlic, dill, olive oil, lemon juice, and salt.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mash the chickpeas in a bowl until a thick paste forms, then mix in flour, onion, carrots, cumin, olive oil, salt, and pepper.
- Form the mixture into balls and place them on the baking sheet.
- Bake the falafel for 30 minutes, flipping halfway through until golden brown.
- Cook the farro and collard greens in a pot with water, bringing to a boil and then simmering until tender.
- Prepare the tomato cucumber salad by mixing tomatoes, cucumber, basil, mint, olive oil, lemon juice, salt, and pepper.
- Assemble the bowls by dividing the farro, falafel, and salad, then drizzle with tzatziki sauce.
Nutrition Facts (estimated)
Servings
2
Calories
712
Total fat
36.7g
Total carbohydrates
80g
Total protein
24.7g
Sodium
1066.6mg
Cholesterol
9.3mg
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