Falafel Buddha Bowl
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January 24, 2018
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February 14, 2018
Falafel Buddha Bowl
This delicious falafel buddha bowl is packed with protein (thanks to the chickpeas) and tons of vegetables, making it a delicious main course for any night of the week.
Ingredients
Directions
Preheat the oven to 425°F: Oil a baking sheet with a thin layer of Colavita olive oil.
Combine all the falafel ingredients in a food processor, except baking soda.
Pulse until the ingredients are mixed.
Taste and add more herbs, spices, olive oil, or lemon juice, if you like.
Stop the food processor and sprinkle the baking powder over the mixture.
Continue to mix in pulses, scraping down the sides of the bowl as needed, until the mixture comes together. You can make it as smooth or as chunky as you like.
The falafel mixture can be transferred to an airtight container and refrigerated for up to 5 days. Or bake it right away.
Using your hands, scoop up some of the mixture and form it into a ball in your hand. The exact amount doesn't matter. Then press them into a disc.
Place the falafel on the oiled baking sheet and bake for 10-12 minutes until golden brown, rotating the baking sheet if necessary.
Maintain the heat of your oven at 425°F. Place a piece of parchment paper on a baking sheet.
Cut the carrots into thin strips, about ¼" wide and 2" long and chop the cauliflower into small florets.
Place the vegetables on the baking sheet. Drizzle with Colavita olive oil and sprinkle with cumin, paprika, salt and pepper. Toss around on the pan to combine. Bake for 20 minutes, until softened and browned.
Remove from oven and set aside to cool. You can easily pre-prep roasted vegetables and store them in the fridge in sealed containers for future use. Eat them cold or warm them up in the oven at 425°F for 10 minutes.
Combine all the dressing ingredients in a medium bowl and whisk vigorously until well combined. Store any extra dressing in the fridge for a week.
Add the cooked cous cous to the bowl. Assemble the falafel, carrots, cauliflower, roasted peppers around the bowl on top of the cous cous. Top with feta cheese. Drizzle with lemon tahini dressing.
Serve.
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Ingredients
Directions
Preheat the oven to 425°F: Oil a baking sheet with a thin layer of Colavita olive oil.
Combine all the falafel ingredients in a food processor, except baking soda.
Pulse until the ingredients are mixed.
Taste and add more herbs, spices, olive oil, or lemon juice, if you like.
Stop the food processor and sprinkle the baking powder over the mixture.
Continue to mix in pulses, scraping down the sides of the bowl as needed, until the mixture comes together. You can make it as smooth or as chunky as you like.
The falafel mixture can be transferred to an airtight container and refrigerated for up to 5 days. Or bake it right away.
Using your hands, scoop up some of the mixture and form it into a ball in your hand. The exact amount doesn't matter. Then press them into a disc.
Place the falafel on the oiled baking sheet and bake for 10-12 minutes until golden brown, rotating the baking sheet if necessary.
Maintain the heat of your oven at 425°F. Place a piece of parchment paper on a baking sheet.
Cut the carrots into thin strips, about ¼" wide and 2" long and chop the cauliflower into small florets.
Place the vegetables on the baking sheet. Drizzle with Colavita olive oil and sprinkle with cumin, paprika, salt and pepper. Toss around on the pan to combine. Bake for 20 minutes, until softened and browned.
Remove from oven and set aside to cool. You can easily pre-prep roasted vegetables and store them in the fridge in sealed containers for future use. Eat them cold or warm them up in the oven at 425°F for 10 minutes.
Combine all the dressing ingredients in a medium bowl and whisk vigorously until well combined. Store any extra dressing in the fridge for a week.
Add the cooked cous cous to the bowl. Assemble the falafel, carrots, cauliflower, roasted peppers around the bowl on top of the cous cous. Top with feta cheese. Drizzle with lemon tahini dressing.
Serve.