Name: Falafel Bowl With Avocado, Sriracha & Tahini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Kosher / Middle Eastern Vegan
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

Ingredients

Scale

3 pita pockets
4 tbsp extra virgin olive oil
6 tbsp za’atar (you'll need 1 tbsp per pita half)

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Instructions

Preheat the oven to 375F. Line a baking sheet with aluminum foil
Slice each pita pocket along the edge to make 2 halves. Place them on the baking sheet, drizzle olive oil over each half and sprinkle with za’atar. Bake at 375F for 15 minutes, until golden brown. Set aside to cool

Prep Time: 5 mins
Cook Time: 15 mins
Cuisine: Kosher / Middle Eastern