Falafel Bowl Recipe
Two falafels, two grape leaves, fattoush-dressed mixed greens, tomatoes, quinoa, pickled turnips, radish slices, parsley, brown rice, & hummus. Topped with NEW sun-dried tomato tahini.
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Ingredients
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Falafel
Grape Leaves
Fattoush Salad
Quinoa and Brown Rice
Pickled Turnips
Sun-Dried Tomato Tahini
Method
Falafel Preparation
- 1
Make the Falafel
In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, and salt. Pulse until well combined but still chunky. Add flour gradually until it forms a dough. Shape into balls and refrigerate for 30 minutes.
- 2
Fry the Falafel
Heat oil in a deep pan. Fry falafel balls until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Fattoush Salad Preparation
- 3
Prepare the Fattoush Salad
In a bowl, mix mixed greens, chopped tomatoes, sliced cucumber, and radish. In a small bowl, whisk together lemon juice, olive oil, pomegranate molasses, salt, and pepper. Pour dressing over the salad and toss to combine.
Cooking Quinoa and Brown Rice
- 4
Cook Quinoa and Brown Rice
In a saucepan, bring water to a boil. Add quinoa and brown rice, reduce heat, cover, and simmer for 15 minutes or until grains are tender.
Tahini Preparation
- 5
Make Sun-Dried Tomato Tahini
In a blender, combine tahini, sun-dried tomatoes, lemon juice, garlic, and water. Blend until smooth and creamy.
Assembly
- 6
Assemble the Bowl
In a serving bowl, layer brown rice, quinoa, mixed greens, falafels, grape leaves, pickled turnips, and radishes. Drizzle with sun-dried tomato tahini and garnish with parsley.
