Vegan Falafel Bowl
This vegan falafel bowl has got it going on. Packed with protein, drizzled in lemon tahini sauce and loaded with lots of fresh veggies. To mix it up, you can also try it as a pita.
1 x 19 oz. can chickpeas, divided, drained, rinsed and dried off very well
¼ cup chopped flat leaf parsley
2 tbsp. chopped cilantro (optional)
½ small white onion, peeled and chopped
5 cloves garlic, peeled and minced
¼ cup chopped pecans
¼ tsp. Coriander
2 tsp. Cumin
¼ cup AP flour
In the bowl of a food processor, place 2 cups of chickpeas and set the remainder aside. Add parsley, cilantro, onion, garlic, pecans, coriander, cumin, and salt and pepper to taste. Pulse until combined but still chunky.
Add flour and pulse until you can shape easily into a ball.
Using a scoop, evenly divide dough and shape into balls, flatten slightly and place on a parchment lined baking sheet. Set in freezer for 15 minutes.
In the meantime, preheat oven to 350’. Toss remaining chickpeas in oil, salt and pepper. Remove falafel from freezer and scatter chickpeas on the baking sheet. Bake falafel and chickpeas for 10 minutes. Flip falafel and stir chickpeas, cook for 10 minutes longer or until firm and golden. Allow to cool slightly.
Lemon Tahini Sauce
½ cup Tahini
Juice of ½ Lemon
1 clove garlic, minced
Salt to taste
½ cup warm water
Place all ingredients excluding water in a blender, on low speed, slowly drizzle in water until desired consistency is reached.
Place a smear of Pete’s Housemade Peppercorn Hummus at the bottom of a bowl. Top with shredded romaine lettuce. Add falafel and sprinkle with chickpeas. Garnish with parsley, jalapeños, tomatoes, sliced red onion, pickled turnip, lemon and cucumber. Drizzle with lemon tahini sauce and lots of Vegan Greek Style Sheese. Enjoy!
CHECK OUT SOME OF OUR RECIPES
Mexican Twice Baked Potatoes
Makes 48 bite sized appetizers The perfect appetizer for summer BBQ’s, these baby potatoes get made over with a Mexican…Read More