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Baked Falafel Bowls

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Ingredients
  

Falafel

  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/4 cup raw almonds
  • 1 16 ounce can chickpeas, drained + rinsed
  • 4 cloves garlic minced
  • 2 shallots minced
  • 2 Tbsp flour
  • 1 tsp baking soda
  • 1 tsp sesame seeds
  • 1 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • cooking spray

Bowls

  • 2 cups cooked quinoa
  • 1/4 cup fresh parsley chopped
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 4 cups baby spinach
  • English cucumber seeded and sliced
  • cherry tomatoes
  • radish thinly sliced
  • pine nuts
  • crumbled feta

Lemon Tahini Sauce

  • 1 cup plain greek yogurt
  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice

Instructions
 

Falafel

  • Line a baking sheet with parchment or foil and spray with olive oil cooking spray. Preheat oven to 400.
  • Combine all ingredients in food processor and mix until a crumbly dough forms. Using a large cookie scoop (1 1/2 Tbsp), form mixture into balls (makes 20-24) and drop onto a lined baking sheet. Flatten out with a spoon or the palm of your hand into disks. Spray tops of each with cooking spray.
  • Bake for approximately 20 minutes or until beginning to brown on top.

Lemon Tahini Sauce

  • Combine Greek yogurt, tahini and lemon juice until well blended. Adjust flavor to taste with additional tahini or lemon juice if needed.

Bowls

  • Stir parsley, olive oil, and vinegar into quinoa. Fill each bowl with 1 cup baby spinach. Top with 1/2 cup quinoa, 4-5 falafels, lemon tahini sauce and remaining toppings of your choice.