Where Food & Creativity Meet.
Vegan Falafel Bowl
THE RECIPE
Create & Enjoy!
Ingredients:
For the Dressing:
- 1/4 cup tahini
- 1/4 cup Nutiva Organic Hempseed
- 1/4 cup water, or more for a thinner consistency
- 1/4 cup lemon juice, from about 2 freshly squeezed lemons
- 1/2 tsp sea salt
- 1/4 tsp cumin
For the Salad:
- 4 cups mixed greens
- 1 1/2 cups halved cherry tomatoes
- 1 cup chopped cucumber
- 1 medium avocado, peeled and sliced
- 1/3 cup thinly sliced red onion
- ¼ cup microgreens or sprouts
- Hempseeds to garnish
- 3 tablespoons Nutiva Organic Liquid Coconut Oil, plus more for cooking
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon pepper
For the Falafel:
- 1 cup chopped pumpkin, blanched
- 2 large tomatoes, chopped
- 2 jalapenos, seeded and diced
- 1 chopped red onion
- 1 clove garlic, minced
- 2 tbsp. fresh cilantro, chopped
- 2 tbsp. extra virgin olive oil
- 1 tbsp. dried cranberries
- Salt and pepper to taste
Preparation:
- Add all the falafel ingredients into a food processor and pulse until a sticky dough forms.
- Heat more coconut oil in a nonstick skillet over medium-high heat. Once warm, add in heaping tablespoon portions of the falafel mixture. With a greased spatula, press down on the tops of the falafel to form a plump flat disc, about ½ inch tall.
- Cook until golden brown, about 3-4 minutes, and flip. Cook until the second side is golden, about another 2-3 minutes.
- While the falafels are cooking, add the dressing ingredients to a blender, or small food processor, and blend until smooth. Set aside.
- To assemble the bowls, add a fourth of the greens, tomatoes, cucumber, avocado, andonions to each bowl. Top with falafel, drizzle with dressing, garnish with microgreens and hemp seeds. Enjoy!