Hemp Falafel Bowls with Tahini Dressing Recipe

Hemp Falafel Bowls with Tahini Dressing Recipe

Plant-based? No problem! These oven-baked falafel bowls 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 total cilantro, parsley and basil, chopped

3 Tbsp. olive oil

2 Tbsp. Navitas Organics Hemp Seeds

2 cloves garlic, roughly chopped

½ tsp. paprika

1 lemon, juiced

Sea salt and black pepper

Turmeric Roasted Cauliflower:

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

1 Tbsp. olive oil

1 tsp. curry powder

½ tsp. Navitas Organics Turmeric Powder

Sea salt and black pepper, to taste

Sweet Potato Wedges:

1 medium sweet potato, sliced into wedges

1 Tbsp. olive oil

Sea salt and black pepper, to taste

Tahini Lemon Dressing:

1 clove garlic. chopped

¼ cup tahini

½ inch ginger, grated

½ lemon, juiced

Pinch each of ground cumin and cayenne

Water, to thin as needed

The Rest:

Mixed greens of choice

Torn fresh herbs and lemon wedges, to serve

DIRECTIONS

For the falafels: 

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

In a food processor, combine all falafel 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 through.

For the turmeric roasted cauliflower and sweet potato wedges: 

Line two baking sheets with parchment or foil. Preheat the oven to 400°F.

In a big bowl, add the cauliflower, olive oil, and seasonings and toss well to coat.

In a separate bowl, add the sweet potato wedges, olive oil, salt and pepper and toss well to coat.

Scatter cauliflower and sweet potato wedges onto individual baking sheets in one even layer. Roast for 25-30 mins, flipping halfway.

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
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Image of Hemp Falafel Bowls with Tahini Dressing Recipe

Hemp Falafel Bowls with Tahini Dressing Recipe

Angela Simpson of My Fresh Perspective

Servings

2-3

Plant-based? No problem! These oven-baked falafel bowls 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 total cilantro, parsley and basil, chopped
  • 3 Tbsp. olive oil
  • 2 Tbsp. Navitas Organics Hemp Seeds
  • 2 cloves garlic, roughly chopped
  • ½ tsp. paprika
  • 1 lemon, juiced
  • Sea salt and black pepper

    • Turmeric Roasted Cauliflower:

  • 1 small head of cauliflower, chopped into bite-sized florets
  • 1 Tbsp. olive oil
  • 1 tsp. curry powder
  • ½ tsp. Navitas Organics Turmeric Powder
  • Sea salt and black pepper, to taste

    • Sweet Potato Wedges:

  • 1 medium sweet potato, sliced into wedges
  • 1 Tbsp. olive oil
  • Sea salt and black pepper, to taste

    • Tahini Lemon Dressing:

  • 1 clove garlic. chopped
  • ¼ cup tahini
  • ½ inch ginger, grated
  • ½ lemon, juiced
  • Pinch each of ground cumin and cayenne
  • Water, to thin as needed

    • The Rest:

  • Mixed greens of choice
  • Torn fresh herbs and lemon wedges, to serve
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Directions

    For the falafels:

    1. Preheat oven to 400°F and line a baking sheet with parchment paper.
    2. In a food processor, combine all falafel ingredients and pulse until it's a coarse mixture.
    3. 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.
    4. Bake for 30 mins, flipping halfway through.

    For the turmeric roasted cauliflower and sweet potato wedges:

    1. Line two baking sheets with parchment or foil. Preheat the oven to 400°F.
    2. In a big bowl, add the cauliflower, olive oil, and seasonings and toss well to coat.
    3. In a separate bowl, add the sweet potato wedges, olive oil, salt and pepper and toss well to coat.
    4. Scatter cauliflower and sweet potato wedges onto individual baking sheets in one even layer. Roast for 25-30 mins, flipping halfway.

    For the tahini lemon dressing:

    1. 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:

    1. 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.)
    2. Top with the falafels and lemon wedges. Serve remaining dressing on the side.
    Servings: 2-3
    Submitted by:

    Angela Simpson of My Fresh Perspective