Hemp Falafel Bowls with Tahini Dressing – Navitas Organics
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Hemp Falafel Bowls with Tahini Dressing

Plant-based? No problem! These oven-baked Falafel Bowls with Tahini Dressing make going meatless easy, while still providing a hefty dose of protein and fiber. Enjoy as a meal or pack the falafels as an on-the-go snack.

INGREDIENTS

Falafels:

2 cups cooked Chickpeas

2 cups Cilantro, Parsley and Basil, chopped

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Navitas Organics Hemp Seeds

2 cloves Garlic, roughly chopped

1/2 tsp Paprika

Juice of 1 Lemon

Pinch Sea Salt and Black Pepper

Turmeric Roasted Cauliflower:

1 small head of Cauliflower, chopped into bite-sized florets

1 Tbsp Avocado Oil

1 tsp Yellow Curry Powder

1/2 tsp Navitas Organics Turmeric Powder

Sea Salt + Pepper, to taste

Sweet Potato Wedges:

1 medium Sweet Potato, sliced into wedges

1 Tbsp Avocado Oil

Sea Salt + Pepper, to taste

Tahini Lemon Dressing:

1 clove Garlic. chopped

1/4 cup Tahini

1/2” peeled chopped Ginger

Juice of 1/2 Lemon

Pinch of Cumin and Cayenne

Water, to thin

The Rest:

Mixed Greens of choice

Torn Fresh Herbs and Lemon Wedges, to serve

DIRECTIONS

For the falafels: 

Preheat oven to 400F and line a baking sheet with parchment paper.

In a food processor, combine all ingredients and pulse until it's a coarse mixture.

Using your hands, shape the ‘dough’ into 6-8 falafel patties, pressing down slightly in the center of each one. Lay them on the parchment-lined baking sheet.

Bake for 30 mins, flipping halfway.

For the turmeric roasted cauliflower and sweet potato wedges: 

Line another baking sheet with parchment or foil. Preheat the oven to 400F if not already done.

In a big bowl, toss the cauliflower in oil, followed by seasonings. Stir well to coat.

Scatter florets onto the baking sheet in one even layer. Roast for 25-30 mins, flipping halfway.

Do the same with the sweet potato wedges and their seasonings.

For the tahini lemon dressing: 

Combine all ingredients in a food processor and puree until completely smooth. Thin with water as needed until the dressing reaches your desired consistency.

Assembly: 

Divide the greens, torn herbs, sweet potato wedges and roasted cauliflower between bowls. If you prefer, toss the greens in a bit of the tahini dressing before plating.
Top with the falafels and lemon wedges. Serve remaining dressing on the side.

Makes 2-3 Servings

Submitted by Angela Simpson of My Fresh Perspective