Baked Dill Falafel Nourish Bowl

41 cookbooks

s. These vegan maple balsamic Brussels sprouts are the perfect vegetable side dish for your holiday meals.

Pick Up Limes

Serves 12

27 Ingredients

3/2 cup Canned Chickpeas

1/4 cup Raw Sunflower Seeds

1/2 Onion

2 clove Garlic

1/2 Lemon Juice

1/2 cup Fresh Dill

1 tsp Ground Cumin

1/2 tsp Ground Coriander

1/4 tsp Salt

1/4 tsp Cayenne Pepper

1/2 cup Quinoa

1/2 Bouillon Cube

1 tsp Vegetable Oil

1 Red Bell Pepper

1 Zucchini

1/2 tsp Ground Cumin

1/2 tsp Paprika

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

1 Tomato

1/4 English Cucumber

1/4 cup Kalamata Olives

1/2 cup Hummus

1 cup Fresh Spinach

1/4 cup Pomegranate Seeds

2 Tbsp Tahini

to taste Lemon Wedge

5 Steps

Steps 1

Preheat oven to 400 degrees F or 205 C. Blend the Canned Chickpeas, Raw Sunflower Seeds, Onion, Garlic, Lemon Juice, Fresh Dill, Ground Cumin, and Ground Coriander in a food processor.

Steps 2

Season the blend with Salt and Cayenne Pepper. Place it on a baking sheet and cook in the oven until golden brown, about 35 minutes. At halfway point, flip the patties to ensure even cooking on both sides.

Steps 3

While the falafels are baking, cook the quinoa by placing in a pot with 1 cup water and adding Bouillon Cube. When cooked, set aside. Bring to a boil on high, then reduce to a simmer until cooked, about 15 minutes.

Steps 4

While the quinoa is cooking, coat the Red Bell Pepper and Zucchini with oil and toss in the spices. Place in the oven to cook with the falafels after the falafels have been cooking for 20 minutes.

Steps 5

With the spinach as the base, add the English Cucumber, Tomato, Kalamata Olives, and Hummus on top. Put three falafels per bowl. If desired, drizzle on some Tahini and serve with Lemon Wedge for extra sauciness