halfbakedharvest3.9
Mediterranean Falafel Bowl.
Healthy, light and fairly simple to make (don't let the ingredient list freak you out!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●baking sheet
- ●oven
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Falafel
2
In a food processor, combine the parsley, cilantro and almonds. Pulse until the almonds are finely chopped. Add the chickpeas, flour and baking soda and pulse until until the mixture is combined and mostly smooth. Add the sesame seeds and salt, pulse once or twice to just combine and then stir in the sun-dried tomatoes.
fresh parsley1 cupfresh parsley (chopped)1 cupfresh cilantro1 cupchickpeas (drained + rinsed)1 (16 ounce) canflour (use a gluten free flour if needed)2 tablespoonsbaking soda1 teaspoonsesame seeds2 teaspoons
3
Line a baking sheet with parchment paper. Roll the dough into rounded teaspoon size balls.
4
To BAKE: preheat the oven to 375 degrees F.
5
Flatten the balls with the palm of your hand. Brush the tops of the balls with olive oil. Bake until crisp and golden brown, about ⏱️ 15-20 minutes.
olive oil2 tablespoons
6
To FRY: add a few inches of oil to the bottom of a heavy pot. Heat to 375 degrees F.
7
Fry the balls for ⏱️ 2-3 minutes or until golden and cooked through. Drain on paper towels and then sprinkle lightly with salt.
8
Bowls
9
In a large bowl, toss together the quinoa, cucumbers, parsley, olive oil, red wine vinegar, salt and pepper. Divide the quinoa among bowls. To each bowl, add a dollop of [hummus | https://www.halfbakedharvest.com/roasted-beet-hummus-video/], handful of kalamata olives, roasted red peppers slices and avocado. Sprinkle the bowls with feta and toasted nuts/seeds. Finish with a drizzle of lemon tahini (recipe below). EAT!
fresh parsley1 cupfresh parsley (chopped)1 cupolive oil2 tablespoonsred wine vinegar2 tablespoonsroasted red pepper (sliced (homemade or jarred))1avocado (sliced)1
10
Lemon Tahini
11
Combine all ingredients in a bowl and whisk until completely smooth. Add water to thin the sauce to a drizzling consistency. Taste and adjust as needed. Sauce will keep for 1 week in the fridge.
Nutrition Facts
calories
1407 kcal
fat Content
69 g
serving Size
1 serving
fiber Content
18 g
sugar Content
10 g
sodium Content
1027 mg
protein Content
38 g
cholesterol Content
52 mg
carbohydrate Content
62 g
saturated Fat Content
15 g
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