Baked falafel loaded with chickpeas, loads of fresh herbs, and spices like cumin and coriander with a refreshing tabbouleh using high-protein quinoa with a creamy nutty spicy tahini sauce for the best nourish bowl!
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Quinoa Tabbouleh and Baked Falafel Bowl with Harissa Tahini Sauce
Ingredients
Units
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QUINOA TABBOULEH
- 1/2 cup quinoa
- 1 bunch of curly parsley
- 5–6 mint sprigs
- 3–4 green onions
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/4 lemon, juiced
BAKED FALAFEL
- 1 can chickpeas, drained and rinsed
- 1 cup cilantro
- 1 cup parsley
- 1 lemon, zested
- 2 garlic cloves
- 1/2 small red onion
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons chickpea flour
HARISSA TAHINI
- 2 red bell peppers, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne
- 1 large garlic clove
- 1/3 cup tahini
Instructions
QUINOA TABBOULEH
- In a small pot cook the quinoa with 1 cup of water over the stove top by bringing it up to boil then covering it with a lid to simmer until no water remains
- While the quinoa cooks finely chop all the herbs and add them to a large bowl with the salt, lemon juice and olive oil.
- Add the freshly cooked quinoa from the pan into the bowl and toss until it’s fully coated
- Plate and enjoy
BAKED FALAFEL
- Preheat the oven to 400 F and prep a large baking sheet with foil
- In a food processor combine all the ingredients until a smooth batter is formed
- Scoop out 2-3 tablespoon size balls from the batter and either roll them or flatten them into disks before placing them on a baking sheet
- Bake for 8-10 minutes on each side until a golden brown is reached then turn off the oven and allow them to bake for another 10-15 minutes as the oven cools to slightly dehydrate the exterior
- Plate and enjoy
HARISSA TAHINI
- Preheat the oven to 450 F
- In a baking pan toss together everything except for the tahini until the peppers are fully coated in the oil and spices.
- Bake for 20-25 minutes until the edges are slightly charred then add to a food processor to blend the pepper until smooth
- Once a pepper paste is achieved add in the tahini and blend until the sauce is formed adding in a tablespoon of water if needed
- Pour into a jar and enjoy
