Fun Falafel Bowl

When we started adding recipes to our blog we told ourselves that we were going to create simple recipes that anyone can make at home. Nothing unnecessarily complicated, or fancy, just our favourite dishes that we make on a regular basis for dinner or lunches for work. Diva #1 has lunch with Whitey almost every day at work, and she gave her the idea to start writing out her simple healthy lunch recipes that she often asks her for.

Making falafels seems tricky but it’s actually really easy! We stuff them with tons of fresh parsley and coriander, giving them a green tint and tons of flavour. Falafels are usually fried but we bake them to keep things healthy, we always make them too round and if you do too, you may have to cook them for a little longer to compensate.

We usually make each Fun Falafel Bowl in individual Tupperware with the tahini dressing on the side, it reheats well at work and it makes for a very healthy lunch option. If you want more protein you can also top these bowls with grilled chicken, and we go a little crazy on the tahini dressing because it’s so damn delicious!

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Fun Falafel Bowl

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • FALAFELS:
  • 1 can (540 ml / 19 fl. oz) chick peas
  • 4 garlic cloves
  • 2 lemons, juiced
  • 1 ½ tbsp cumin
  • 1 onion
  • 1 cup coriander
  • 1 cup parsley
  • 1/3 cup flour
  • 1 tbsp olive oil
  • Salt and pepper
  • BOWLS:
  • 1 cup quinoa
  • 1 large sweet potato, cubed
  • 1 head of broccoli, cut in florets
  • Olive oil
  • Salt and pepper
  • 5 tbsp tahini
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • ¼ cup almonds, toasted
  • Sumac

Directions:

  1. FALAFELS: In a food processor, blend all the ingredients except the flour and olive oil
  2. Stir in flour and oil, mixture should be able to be rolled into balls and remain stiff. Add more flour if necessary
  3. Roll about 3 tbsp of mixture per ball and place on a parchment lined baking sheet
  4. Bake at 400 F for 20-22 minutes, turning them once. Set aside
  5. BOWLS: Cook quinoa according to package instructions and set aside
  6. Toss sweet potato and broccoli with olive oil, and salt and pepper. Bake for 30-45 minutes at 400 F
  7. In a bowl, whisk together the tahini, lemon juice, minced garlic clove and 2-4 tbsp of water until the desired consistency is reached. Set the tahini dressing aside
  8. Layer each bowl with cooked quinoa, sweet potato and broccoli and falafel(s)
  9. Drizzle with tahini dressing, and top with toasted almonds and sumac

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