Israeli Vegan Falafel Bowl with Cucumber Salad and Tahini Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• Falafel Balls: Chickpeas, onion, garlic, parsley, cilantro, bread crumbs, olive oil, salt, baking powder, ground cumin, ground coriander, paprika Cucumber Salad: English cucumber, red onion, lemon juice, olive oil, salt Tahini Dressing: Tahini paste, lemon juice, garlic, water, salt Quinoa: White quinoa

Instructions

1. Prepare the falafel batter by blending together chickpeas, onion, garlic, parsley, cilantro, bread crumbs, olive oil, salt, baking powder, ground cumin, ground coriander, and paprika in a food processor.
2. Shape the mixture into balls and bake them in the oven until crispy and golden.
3. Prepare the quinoa according to package instructions.
4. Slice the English cucumber and red onion for the salad, then toss with lemon juice, olive oil, and salt.
5. Make the tahini dressing by whisking together tahini paste, lemon juice, garlic, water, and salt until smooth.
6. Assemble the falafel bowl by layering quinoa, falafel balls, cucumber salad, and a generous drizzle of tahini dressing.

Chef’s Insight

To enhance the flavors, toast the spices before blending them into the falafel mixture.

Notes

For a spicier dish, add more ground cumin or paprika to the falafel mixture.