Falafel Bowl
Ingredients
Falafels
-
¾
cup
dry chickpeas
-
1
cup
cilantro
-
½
cup
white or yellow onion
-
3
large
garlic cloves
-
½
piece
jalapeño
-
1
tablespoon
coriander
-
1
tablespoon
cumin
-
1
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
2
teaspoons
olive oil
-
as needed
spray oil
for baking
Bowls
-
3
cups
cooked grain
-
2
cups
diced tomatoes
-
4
cups
greens
-
2
cups
sliced cucumbers
-
as needed
various
optional additions (avocado, grated carrot, etc.)
-
as needed
sauce
Tahini Dressing
Instructions
- Soak the dry chickpeas in water for 10 to 24 hours, then drain and dry them.
- Preheat the oven to 375°F.
- In a food processor, combine cilantro, onion, jalapeño, and garlic, then pulse until chopped.
- Add the soaked chickpeas, olive oil, cumin, coriander, salt, and baking soda to the processor and blend until well combined but still textured.
- Form the mixture into balls and place them on a greased baking sheet, flattening slightly.
- Bake for 15 minutes, flip the falafels, and bake for an additional 12-15 minutes until golden and crispy.
- While baking, prepare your grains and chop any veggies.
- Assemble the bowls with grains, greens, veggies, falafels, and drizzle with tahini sauce.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
469
Total fat
17.2g
Total carbohydrates
63.9g
Total protein
19.3g
Sodium
672mg
Cholesterol
0mg
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