Ingredients
For the Falafel:
- 2 cups chickpeas cooked or 1 19oz can
- 1 cup parsley chopped
- 3 large cloves garlic
- 1 large lemon juiced
- 1/2 tsp salt sea
- 1 1/4 tsp cumin
- 1/3 cup almond meal (or sub any other flour)
For the bowls:
- 1 cup quinoa dry, cooked according to instructions
- 1 large sweet potato cubed
- 1 head cauliflower cut into florets
- 2 tbsp olive oil
- salt sea
For the Tahini Dressing:
- 4 tbsp tahini
- 1 lemon juiced
- 2-4 tbsp water
- 1 clove garlic
Optional:
- 1 tbsp za'atar for sprinkling
Instructions
For the Falafels:
- Preheat oven to 400 degrees F.
- In a food processor add all ingredients except almond meal.
- Pulse until it comes together, scraping down sides as needed.
- Stir in almond meal. Mixture should hold it's shape, but if not add more almond meal as needed.
- Grab around 2 tbsp of mixture and roll into a ball. Flatten onto a parchment-lined baking sheet.
- Bake for 10 minutes, flip, and then bake for another 10 mins.
For the bowls:
- Add sweet potato and cauliflower to a baking sheet and drizzle with olive oil.
- Sprinkle with sea salt and bake for 30-40 mins.
- Add cooked quinoa, sweet potato and cauliflower bowls and top with falafel (around 3 falafel to each bowl).
For the dressing:
- Combine all dressing ingredients, adding water until desired consistency is reached.
- Drizzle bowls with sauce, sprinkle with za'atar if using and serve.