Falafel Rice Bowl with Tzatziki
Ingredients
Falafel
- 3 cloves garlic
- 2 green onions
- 1 C parsley
- 1/2 C cilantro
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp paprika
- 14 oz can chickpeas, drained
- 3 TBSP ground flaxseed
- 3 TBSP hemp seed
- 3 TBSP rice flour or flour of choice
Cucumber tzatziki
- 1 C vegan greek yogurt
- 1/2 C finely chopped cucumber
- 1 garlic clove, pressed
- 2 TBSP fresh dill, chopped
- 1 lime, zested and juiced
- salt and pepper, to taste
Rice bowls
- basmati rice
- cilantro, finely chopped
- green peas
- crunchy chickpeas
- lettuce
Preparation
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 TBSP at a time and pulse until mixture is no longer wet.
Roll into 1.5-2 TBSP sized balls and flatten slightly. Place on a parchment lined baking sheet. Spray lightly with oil (optional) and bake for 25-30 minutes at 375.
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.
