Falafel & Tahini Power Bowl
A plant-based grain bowl built on crispy falafel, creamy tahini dressing, and roasted vegetables. Component base and vegetable toppings are swappable to create varied flavor profiles.
Ingredients
Method
Add drained chickpeas, flour, minced garlic, parsley, cumin, and salt to a food processor. Pulse until the mixture resembles coarse breadcrumbs with some chickpea chunks remaining; do not over-process into paste.
Transfer mixture to a bowl. If too wet to hold shape, mix in 1-2 tbsp more flour. Refrigerate at least 10 minutes.
Form chilled mixture into 8 patties or small balls, about 1.5 inches across. Heat oil in a skillet over medium-high heat until shimmering.
Carefully place falafel into hot oil. Fry 3-4 minutes per side until deep golden brown. Transfer to a plate lined with paper towel.
While falafel fries, prepare roasted vegetable: toss cubed vegetable with 1 tbsp olive oil and salt. Spread on baking sheet and roast at 400°F until tender and caramelized, about 20 minutes, stirring halfway.
Warm grain base if making fresh, or reheat cooked grain briefly in a skillet or microwave.
Divide warm grain base between bowls. Arrange fresh greens, roasted vegetables, and fried falafel on top.
Drizzle tahini-lemon dressing over the bowl. Top with toasted seeds or nuts.
Serve warm with lemon or lime wedge for squeezing at the table.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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