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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.



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


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.


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