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Baked Falafel Bliss Bowl with Tahini Dressing

Plan for: 1 hour 30 minutes
Yield: 2 servings

Ingredients:

  • TAHINI DRESSING INGREDIENTS
  • 1/2 cup Original Recipe Hope Hummus
  • 1 clove garlic
  • 3 tbsp tahini
  • 2 tbsp apple cider vinegar
  • 4 tbsp lemon juice
  • 1/4 cup water
  •  
  • FALAFEL INGREDIENTS
  • 1 can chickpeas rinsed and drained
  • 1/2 tsp cumin 3 medium cloves garlic, chopped
  • 1 tsp sea salt
  • 1/2 cup parsley leaves
  • 1/2 tsp black pepper
  • 2 tbsp tahini
  • 2 tbsp gluten-free flour
  • 2 tbsp lemon juice
  •  
  • BLISS BOWL INGREDIENTS
  • 1 cup red quinoa, cooked
  • 1 cup red cabbage, shredded
  • 5-7 medium carrots
  • 1 jalapeno, sliced
  • 1/2 yellow onion, chopped
  • 1 ripe avocado, sliced
  • 1 cucumber, diced
  • 1 tbsp EVOO
  • 1 roma tomato, chopped
  • Cilantro and lemon wedges for garnish

Directions:

  • 1. Preheat oven to 375°F. Add falafel ingredients except flour to a food processor and pulse to combine. Transfer to a mixing bowl and stir in flour 1 tbsp at a time until mixture is thick enough to handle.
  • 2. Roll into 12-15 falafels. Bake for 45 minutes or until falafels are slightly crispy.
  • 3. Toss carrots with evoo and season with salt and pepper. Roast for 40 minutes or until carrots are tender and caramelized.
  • 4. Combine dressing ingredients in food processor and blend until smooth and creamy.
  • 5. Assemble quinoa, falafel and veggies in bowls. Drizzle with tahini dressing and garnish with cilantro, jalapeño, avocado, lemon and cracked pepper

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