Middle Eastern-inspired Vegan Falafel Bowl

local_grocery_store Ingredients

• 2 cans chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1/3 cup tahini
• 2 tbsp lemon juice
• 1/4 cup water
• 1/4 tsp salt
• 4 cups lettuce, chopped
• 2 tomato, diced
• 1 cucumber, diced

restaurant_menu Method

1. 1.Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. 2.In a food processor, combine chickpeas, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until mixture is finely ground.
3. 3.Form mixture into small balls, about 1 1/2 inches in diameter, and place on prepared baking sheet.
4. 4.Bake falafel for 20-25 minutes, or until crispy and golden brown.
5. 5.Meanwhile, in a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is tender and water is absorbed.
6. 6.In a small bowl, combine red onion and apple cider vinegar. Let sit for 10 minutes, or until onion is slightly pickled.
7. 7.In another small bowl, whisk together tahini, lemon juice, water, and salt until smooth.
8. 8.To assemble bowls, divide lettuce, quinoa, tomato, cucumber, and pickled onion among four bowls. Top with falafel and drizzle with tahini sauce.

lightbulb_outline Tips

• chevron_rightMake sure to drain and rinse the chickpeas well before using them in the falafel mixture.
• chevron_rightIf you don't have fresh herbs, you can use dried herbs instead.
• chevron_rightLeftover falafel can be stored in an airtight container in the refrigerator for up to 3 days.