BAKED FALAFEL BUDDHA BOWLS - Easy Kraft Recipes

East meets West with these Baked Falafel Buddha Bowls! Made with quinoa, roasted veggies, greens and of direction, baked falafel this vegan and gluten-loose recipe makes a entire meal in a single.

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INGREDIENTS

For the Falafel:

• 2 cups of [url]cooked chickpeas∞http://amzn.to/235jjrl[/url]
• 1 cup chopped parsley
• 3 large cloves garlic
• 1 large lemon, juiced
• 1/2 tsp sea salt
• 1 1/4 tsp [url]cumin∞http://amzn.to/235hzhI[/url]
• 1/3 cup [url]almond meal∞http://amzn.to/235hjzh[/url] (or sub any other flour)

For the Bowls:

• 1 cup dry quinoa, cooked according to instructions
• 1 large sweet potato, cubed
• 1 head of cauliflower, cut into florets
• 2 tbsp [url]olive oil∞http://amzn.to/1MEnohR[/url]
• sea salt

For the Tahini Dressing:

• 4 tbsp [url]tahini∞http://amzn.to/235iXRq[/url]
• 1 lemon, juiced
• 2-4 tbsp water
• 1 garlic clove, minced
• optional: 1 tbsp [url]za’atar∞http://amzn.to/1UWQpYF[/url], for sprinkling

FOR THE FALAFELS:

1. Preheat oven to 400 degrees F.
2. In a meals processor add all elements except almond meal.
3. Pulse until it comes together, scraping down sides as wanted.
4. Stir in almond meal. combination have to hold it’s shape, but if now not upload greater almond meal as wished.
5. Seize round 2 tbsp of aggregate and roll into a ball. Flatten onto a parchment-covered baking sheet.
6. Bake for 10 mins, flip, and then bake for some other 10 minutes.

FOR THE BOWLS:

1. upload candy potato and cauliflower to a baking sheet and drizzle with olive oil.
2. Sprinkle with sea salt and bake for 30-40 mins.
3. Add cooked quinoa, sweet potato and cauliflower bowls and top with falafel (I upload around 3 falafel to every bowl).

FOR THE DRESSING:

1. Combine all dressing elements, including water till favored consistency is reached.
2. Drizzle bowls with sauce, sprinkle with za’atar if the use of and serve.

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