Rainbow Falafel Bowl

All you need is:

For Falafel(4 servings):

1 glass (200 g) uncooked chickpeas

1/2 glass (55 g) sun-dried tomatoes

Big bunch fresh coriander and basil roughly chopped

1 red onion chopped

4-6 cloves garlic chopped

1 tbsp ground cumin

1 tbsp ground turmeric

Pinch of sea or Himalayan salt and black pepper

2 tbsp tahini

1 tbsp ground flax seeds and 3 tbsp of water

For Salad (2 servings):

Big bunch of fresh leaf greens

1 beetroot

1/2 small red cabbage or 1/4 of medium size

1 glass uncooked grains (I used bulgar wheat)

1/2 various or your preferred sprouts (I used mung beans and mustard seeds sprouts)

2-3 tbsp sesame seeds

1 lemon

Pinch of sea or Himalayan salt and black pepper

For Dressing:

Click here -> Nutty Tahini Dressing

Here’s what you do:

Falafel:

Soak chickpeas and sun dried tomatoes overnight. Drain, wash and cook chickpeas until it's soft and leave to cool down for a bit.

Mix fax seeds with water and set aside to thicken.

Preheat the oven to 200 degrees. Line baking tray with parchment paper and set aside.

Remove water from sun dried tomatoes to another glass and leave aside.

Combine all falafel ingredients in food processor until it's even paste (do not use water from sun dried tomatoes yet). If it's too crumbly than use some water adding little by little until you achieve nice texture pleasant to roll falafel balls.

Shape falafel balls size similar to walnut shell or whichever shape you prefer, but not too large or too small. Place them to the prepared baking tray and bake for 30-40min or until it starts to brown on the top.

*Note. If you are making lunch/dinner for two, have in mind that it will make falafel enough for 4 servings, so either you bake half of it and freeze the rest or like I usually do, bake all and leave it for lunch for next day.

Salad:

Boil your grains following the instructions on the packaging or the ones you usually follow. Once it's done, set aside to cool down for a bit. Mix in sprouts and sesame seeds, stir gently.

Chop cabbage and beetroot in thin slices, place them to the plate or bowl and squeeze whole or half a lemon, season with salt and pepper, leave to marinate.

Chop or tear your greens. 

*Note. If you are preparing lunch/dinner for 4, double up salad ingredients.

Dressing:

Prepare the dressing following the recipe link here

-> Nutty Tahini Dressing

Beautifuly place all ingredients to nice bowls, sprinkle with sesame seeds and freshly ground black on the top. 

Enjoy!

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