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Baked Falafel Bowl With Avocado, Sriracha & Tahini - A great dish for fitness lovers, vegetarians and vegans

Falafel Bowl With Avocado, Sriracha & Tahini


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 2 salads 1x
Scale

Ingredients

  • For the Falafel (makes 24):
  • 1 cup raw dried chickpeas, soaked overnight in 2 1/2 cups of water
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 1 tsp lemon zest
  • 1 tsp salt
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ tsp black pepper
  • ½ tsp hot paprika
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • ¼ tsp all spice
  • 1/16 tsp cardamon
  • 2 tbsp extra virgin olive oil
  • Cooking spray
  • For the Tahini Sauce:
  • ½ cup tahini paste
  • 1/4 cup plus 2 tbsp lemon juice
  • ½ tsp salt
  • 1/4 cup water
  • For the Salad:
  • 1 Romain heart, chopped
  • 4 radishes, sliced
  • 2 roasted beets, diced ( you can roast them at home, see instructions here or use store bought, such as Love Beets )
  • 2 carrots, shredded
  • 2 vine ripe tomatoes, diced
  • 1/2 Hass avocado, sliced
  • Za’atar Pita Chips (recipe follows)
  • Sriracha to taste

Instructions

  1. To prepare the Falafel:
  2. Preheat oven to 400F. Generously spray a mini muffin tin with cooking spray
  3. Drain the soaked chickpeas. Combine all ingredients, except olive oil in the food processor. Pulse a few times until all the ingredients are well combined, but not completely smooth. Transfer to a bowl, add olive oil and mix well
  4. Using your hands or a small ice cream scoop and working with approximately 1 1/2 tablespoons, form small balls and place them in the mini muffin tin. Bake at 400F for 15 minutes
  5. To prepare the Tahini Sauce:
  6. In a small bowl, whisk together tahini, salt and lemon juice until it thickens
  7. Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water one tablespoon at a time. Refrigerate until ready to use (note: sauce will thicken slightly when refrigerated)
  8. To assemble the salad:
  9. Place lettuce on the bottom of 2 salad bowls. Add 3-4 falafel balls per bowl and the rest of the salad ingredients. Top with tahini sauce and sriracha, and serve with za’atar pita chips on the side

Notes

Prep time does not include overnight soaking time
Falafel can be frozen after baked
Don’t have time to make falafel from scratch? Try this mix !

  • Category: Entree
  • Cuisine: Kosher / Middle Eastern Vegan