Falafel with Greens and Rice Bowl
Ingredients
Falafel
- 3 cloves garlic
- 2 green onions
- 1 cup parsley
- 1/2 cup cilantro
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 14 oz can chickpeas, drained
- 3 tablespoons ground flaxseed
- 3 tablespoons hemp seed
- 3 tablespoons rice flour or flour of choice
Cucumber tzatziki
- 1 cup vegan greek yogurt
- 1/2 cup cucumber
- 1 garlic clove
- 2 tablespoons fresh dill
- 1 lime, zested and juiced
- salt and pepper, to taste
Rice bowl components
- basmati rice
- cilantro
- green peas
- crunchy chickpeas
- lettuce
Preparation
Cook basmati rice according to package instructions.
Add garlic, onion, parsley, cilantro, and seasonings to a food processor and blend until well combined.
Add in remaining falafel ingredients except flour and pulse until combined but not pureed.
Add in flour 1 tablespoon at a time and pulse until mixture is no longer wet.
Roll into 1.5-2 tablespoon sized balls and flatten slightly.
Place on a parchment lined baking sheet.
Spray lightly with oil if desired and bake for 25-30 minutes at 375 degrees.
Combine all ingredients for tzatziki.
Stir chopped cilantro into cooked rice.
Place a bed of lettuce and rice in bowls.
Top with peas, chickpeas, falafel, and drizzle with tzatziki.
Tips
This recipe makes 20 falafels, suitable for meal prep and can be frozen for later use.
The cucumber tzatziki offers a cool, refreshing contrast to the savory falafel and is easy to prepare.
