“Mediterranean Dream: A Vegan Falafel Bowl to Delight Your Senses”

Allergens

None

Ingredients

• 1. 2 cups chickpeas, soaked overnight and drained 2. 1/4 cup fresh parsley, chopped 3. 1/4 cup fresh cilantro, chopped 4. 1/2 cup onion, finely chopped 5. 2 cloves garlic, minced 6. 1 teaspoon ground cumin 7. 1/2 teaspoon salt 8. 1/4 teaspoon black pepper 9. 1 teaspoon baking powder 10. 3 tablespoons tahini 11. 1 tablespoon lemon juice 12. 1 tablespoon olive oil 13. 1 cup cherry tomatoes, halved 14. 1/2 cucumber, diced 15. 2 cups cooked quinoa 16. Lemon wedges and fresh parsley for garnish

Instructions

1. In a food processor, blend the chickpeas, parsley, cilantro, onion, garlic, cumin, salt, black pepper, and baking powder until a dough forms. Shape the mixture into 16 falafel balls.
2. Heat 1 inch of oil in a deep frying pan over medium heat. Fry the falafels for 3 4 minutes per side or until golden brown, then remove them from the oil and set aside on paper towels to drain.
3. In a small bowl, mix the tahini, lemon juice, and olive oil to create a smooth sauce. Set aside.
4. Assemble the bowls by dividing the quinoa among 6 serving dishes, then adding 4 falafels, cherry tomatoes, cucumber, and tabbouleh. Drizzle with the tahini sauce and garnish with lemon wedges and parsley.

Chef’s Insight

To enhance the aroma, add a pinch of ground allspice or cardamom to the falafel mixture.

Notes

For a more authentic flavor, use canned chickpeas instead of soaking dried ones.