Vitality Falafel Bowl

Find a delicious and energizing falafel bowl recipe suitable for high-protein diets and Middle Eastern cuisine

Time: Prep: 15 minutes Cook: 5 minutes (if making homemade falafel) Total: 20 minutes

Servings: 1

Difficulty: Intermediate

Cuisine: Middle Eastern, Healthy

Allergens

None

Ingredients

1. 8 falafel balls (store
bought or homemade) 2. 1 cup cooked quinoa 3. 1 cup chopped kale 4. 1/2 cup cherry tomatoes, halved 5. 1/2 cup cucumber, diced 6. 1/2 cup red onion, thinly sliced 7. 1/4 cup fresh parsley, chopped 8. 1/4 cup lemon tahini dressing (store
bought or homemade) 9. Salt and pepper, to taste

Instructions

Begin by preparing the falafel balls according to package instructions or your favorite recipe. Set aside.
In a large bowl, combine cooked quinoa, chopped kale, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and fresh parsley. Season with salt and pepper to taste.
Toss the salad ingredients together until well combined.
Plate the mixed greens salad in a serving bowl or plate.
Top the salad with falafel balls and drizzle lemon tahini dressing over the top.
Serve immediately and enjoy your energizing Vitality Falafel Bowl!

Chef’s Insight

To make homemade falafel, blend chickpeas with spices and form into balls - Experiment with different greens in the salad, such as arugula or spinach

Notes

Use fresh ingredients for optimal taste and nutritional value - Experiment with different spices in the falafel mixture for added flavor

Substitutions

Replace quinoa with cooked couscous or brown rice - Use store-bought falafel balls or make your own using a chickpea-based recipe - Substitute the lemon tahini dressing with another dressing of your choice, like balsamic vinaigrette

Alternative Preparations

Make this dish vegan by using a vegan falafel and dressing - Add grilled chicken or tofu for added protein - Serve over a bed of mixed greens instead of quinoa

Alternative Methods

Bake falafel in the oven at 350°F (175°C) for 20 minutes, flipping halfway through

Best Storage Practice

Store cooked falafel in an airtight container in the refrigerator for up to one week - Store quinoa and salad ingredients separately, then combine when ready to eat

Shelf Life

Falafel: 1 week in the refrigerator - Quinoa: 4-6 days in the refrigerator - Salad ingredients: 3-4 days in the refrigerator

Plating Tips

Arrange falafel balls evenly on top of the salad for a visually appealing presentation - Drizzle dressing artistically over the salad and falafel

Nutrition Facts

High in protein, fiber, and healthy fats - Rich in vitamins A, C, and K - Packed with antioxidants and essential minerals