Egyptian Vegan Falafel Bowl with Creamy Tahini Dressing & Quinoa Tabouleh

Allergens

Contains no common allergens unless specified.

Ingredients

• Falafel: 1 cup chickpeas, soaked overnight 1/2 cup parsley, chopped 1/4 cup cilantro, chopped 1 small onion, roughly chopped 2 cloves garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon baking powder Creamy Tahini Dressing: 1/3 cup tahini 1/4 cup fresh lemon juice 2 tablespoons cold water 1 garlic clove, minced Salt and pepper, to taste Quinoa Tabbouleh: 1/2 cup uncooked quinoa 1 cup water 1/4 cup chopped parsley 1/4 cup chopped mint 1/2 cup cherry tomatoes, halved 1 cucumber, diced Salt and pepper, to taste

Instructions

1. Prepare the falafel:
2. Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, baking powder, and process until well combined but still slightly chunky.
3. Using your hands, shape the mixture into 8 10 falafel balls or patties. Cook the falafel:
4. In a large skillet, heat about 1 inch of oil over medium high heat. Fry the falafels until golden brown on all sides, about 4 5 minutes per side. Remove and drain on paper towels. Prepare the tahini dressing:
5. In a small bowl, whisk together the tahini, lemon juice, cold water, minced garlic, salt, and pepper until smooth and creamy. Set aside. Cook the quinoa:
6. Bring the quinoa and water to a boil in a small saucepan. Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and let cool. Assemble the tabbouleh:
7. In a large bowl, mix together the cooked quinoa, parsley, mint, cherry tomatoes, cucumber, salt, and pepper. Serve the falafel bowl:
8. Divide the quinoa tabbouleh among two bowls. Top each with 4 5 falafels and drizzle with the creamy tahini dressing.

Chef’s Insight

To ensure a crispy exterior and tender interior, fry the falafel at the right temperature and avoid overcrowding the pan.

Notes

Be sure to rinse the chickpeas well before using them in this recipe.