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Baked Falafel Buddha Bowls
Course:
Entrees
Difficulty:
Easy
Pulse Type:
Chickpeas
Specialty Diet:
Gluten Free, Vegan, Vegetarian
Nutrition:
1/2 cup serving
Prep Time:
20
minutes
Cook Time:
40
minutes
Total Time:
1
hour
Servings:
4
bowls
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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.