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Mediterranean Falafel Bowls

Mediterranean Falafel Bowls | BourbonandHoney.com -- Fresh, flavorful and oh so delicious these Mediterranean Falafel Bowls are an awesome recipe for lunch or a tasty light dinner!
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Fresh, flavorful and oh so delicious these Mediterranean Falafel Bowls are an awesome recipe for lunch or a tasty light dinner!

Ingredients

Scale

Falafel

  • 2 tablespoons coconut oil, melted
  • 1 can (15 oz) chickpeas drained, rinsed
  • 2 cloves garlic, chopped
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 3 tablespoons tahini
  • 1 tablespoon spicy Harissa sauce
  • 1/2 teaspoon fine sea salt

Quinoa Tabbouleh

  • 2 cups cooked quinoa
  • 2 cups fresh chopped parsley
  • 1/2 cup chopped fresh tomato
  • 1/4 cup finely chopped red onion
  • 2 teaspoons zest and 2 tablespoons juice from 1 lemon
  • 1 tablespoon olive oil
  • Pinch sea salt

Salad and Toppers

  • 1/2 cup hummus
  • 6 cups chopped romaine
  • 2 Parisian cucumbers, sliced
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons spicy Harissa sauce
  • 2 rounds pita bread, cut into pieces

Instructions

Make the Falafel

  1. Heat oven to 375ºF. Generously grease a 15×10-inch baking pan with the 2 tablespoons coconut oil.
  2. Add all remaining falafel ingredients to the bowl of a food processor. Pulse until slightly chunky but well blended. Divide mixture by the tablespoonful into 16 equal portions; shape into patties and flatten slightly to about 1/2 inch thick.
  3. Place the falafel patties on the prepared pan. Bake 25 to 30 minutes, flipping patties over after 15 minutes, until lightly browned on both sides.

Make the Quinoa Tabbouleh

  1. In a medium bowl, stir together the quinoa, parsley, tomato, onion, lemon zest, lemon juice, olive oil and salt; set aside.

Prepare the Bowls

  1. Spread a tablespoon or two of the hummus on the inside of four salad bowls, divide romaine, quinoa tabbouleh, cucumbers, olives, feta cheese, Harssia and pita bread. Top with falafels and serve.

Nutrition

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