“Delightful Israeli Lunch: Gluten-Free Falafel Salad Bowl with Creamy Tahini Dressing”

Allergens

N/A (with feta cheese optional)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup cilantro, chopped
• 3 cloves garlic
• 1 tbsp ground cumin
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups mixed vegetables (e.g., cherry tomatoes, bell peppers, cucumber)
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1 tbsp honey or agave syrup
• 2 tbsp extra virgin olive oil
• 1/2 cup feta cheese, crumbled (optional)

Instructions

1. Rinse and drain the chickpeas. Set aside.
2. In a blender or food processor, combine chickpeas, onion, parsley, cilantro, garlic, cumin, baking powder, salt, and black pepper. Blend until a smooth paste forms.
3. Shape the falafel mixture into 1 inch balls and place them on a lined baking sheet. Bake in the oven at 375°F (190°C) for 20 minutes or until golden brown. Set aside to cool.
4. Cook the quinoa according to package instructions, using 2 cups of water and the ratio of 1 cup quinoa to 2 cups liquid. Fluff with a fork when cooked.
5. Prepare the vegetables by dicing them into bite sized pieces.
6. In a small bowl, whisk together tahini, lemon juice, honey or agave syrup, extra virgin olive oil, and salt and pepper to taste.
7. Assemble the salad bowls: quinoa at the base, followed by vegetables, falafels, and feta cheese (if using). Drizzle with tahini dressing and garnish with fresh herbs.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable experience for your taste buds.

Notes

This recipe emphasizes the importance of texture, aroma, and mouthfeel for an immersive dining experience.