Falafel Bowls
Servings: 5
Ingredients
Crispy Baked Falafel (recipe from Cookie + Kate):
- 1/4 cup + 1 tbsp avocado oil
- 1 cup dried chickpeas soaked for at least 4 hours
- 1/2 cup red onion roughly chopped
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
Tabbouleh:
- 5 Persian cucumbers finely diced
- 2 tomatoes finely diced
- 1/4 red onion finely diced
- 1/2 cup olives roughly chopped
- 1/4 cup crumbled feta
- 1 tsp salt
- 1/4 cup freshly ground black pepper
- 1 cup couscous
- 1 1/4 cups vegetable stock or water + 1 tsp bouillon paste
Tzatziki:
- 1 cup greek yogurt
- 1 Persian cucumber sliced
- 1 tsp garlic powder
- 1/4 tsp salt
- Pinch black pepper
Instructions
To make the falafel:
- Preheat the oven to 375F. Pour 1/4 cup oil into a large, rimmed baking sheet + spread to cover the pan.
- Add the remaining 1 tbsp oil and the rest of the ingredients to a food processor and process until smooth, about 1 minute.
- Scoop out 1-2 tbsp of the mixture at a time and shape into small patties, about 2 inches wide. Place each falafel onto your oiled pan.
- Bake for 30 minutes, flipping the falafels halfway through baking, until they are deeply golden on both sides.
To make the tabbouleh:
- Combine all of your diced veggies in a bowl.
- In a pot over medium heat, bring your stock to a boil.
- Turn off the heat and add the couscous. Cover and let steam for 5 minutes.
- Remove the lid and fluff with a fork. Set aside to cool slightly.
- Add the couscous, salt, pepper, and cheese to the veggies and toss to combine.
To make the tzatziki:
- Combine all of your ingredients in a small food processor and blend for 30 seconds, or until cucumbers are minced and everything is fully incorporated
Bowl Assembly:
- Add the tabbouleh, falafel, and tzatziki to your bowl. Serve with freshly toasted pita slathered in hummus and a sriracha + greek yogurt dip for some extra heat. Enjoy!