Israeli Vegan Falafel Bowl with Tahini Dressing & Fresh Salad

Ingredients

• 1 cup dried chickpeas
• 2 tbsp olive oil
• 1/2 white onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin Salt and pepper, to taste
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp lemon juice
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 8 cups mixed greens (spinach, arugula, romaine)
• 1 large tomato, sliced
• 1 cucumber, sliced
• 1/2 small red onion, thinly sliced Fresh parsley and cilantro for garnish Tahini Dressing: 1/4 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced Salt and pepper, to taste
• 3-4 tbsp water

Instructions

1. 1

   Soak chickpeas in water overnight, then drain and rinse.

2. 2

   In a food processor, blend soaked chickpeas, onion, garlic, cumin, salt, pepper, parsley, cilantro, and lemon juice until a slightly chunky consistency is achieved.

3. 3

   Shape the falafel mixture into 10-12 patties.

4. 4

   Heat olive oil in a pan over medium heat and cook falafel patties for 3-4 minutes on each side or until golden brown. Remove from pan and let cool on a wire rack.

5. 5

   Prepare the tahini dressing by whisking together tahini, lemon juice, garlic, salt, pepper, and water until smooth. Adjust consistency as needed with more water.

6. 6

   Assemble the falafel bowls by placing mixed greens in two bowls, topping with sliced tomato, cucumber, red onion, and falafel patties. Drizzle with tahini dressing and garnish with parsley and cilantro.