Crispy Oven Baked Falafel Bowl
Ingredients
Falafel
- 1 C dried garbanzo beans, soaked in water overnight (will yield about 3 C after soaking)
- 1 red onion
- 5 cloves garlic
- 2 bunches parsley
- 2 bunches cilantro
- 1/2 C oat flour
- 1 TBSP cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp baking powder
- 3 flax eggs (3 TBSP ground flax + 6 TBSP warm water, let sit for 10 min)
- 1 lemon, zested and juiced
Harissa yogurt sauce
- 1 C almond milk greek yogurt
- 1/2 C harissa
- 1 lime, zested and juiced
- 1/2 cucumber, finely chopped
- 1 tsp dill
Tabbouleh
- 1 bunch parsley
- 1 bunch cilantro
- 1 bunch mint
- handful of basil
- 3 green onions
- 1 clove garlic
- zest and juice of 1 lemon
- 1 TBSP EVOO
- 1 TBSP red wine vinegar
- 1/3 C cooked quinoa
- 1/2 cucumber, finely chopped
- handful of cherry tomatoes, quartered
Preparation
Prepare flax eggs by mixing 3 tablespoons ground flax with 6 tablespoons warm water and let sit for 10 minutes to gel
Preheat oven to 375 degrees.
Drain and rinse chickpeas and add all ingredients for falafel to a food processor. Pulse until well combined but do not puree completely. May need to do in batches.
Transfer mixture to a bowl and chill for 30 minutes.
Form mixture into balls and place on a parchment-lined baking sheet. Bake for 25 to 30 minutes.
Cook quinoa according to package instructions
Combine all ingredients for Harissa Yogurt Sauce.
To make tabbouleh, add parsley, basil, mint, cilantro, garlic, and onion to a food processor. Pulse until minced. Transfer to a bowl, add cucumber, tomato, and quinoa, and toss with lemon, EVOO, and vinegar.
Steam kale until tender
Roast carrots in the oven until tender
Assemble bowls with steamed kale, roasted carrots, pickled cabbage (recipe not provided), tabbouleh, falafel, Harissa sauce, and quinoa.
