Baked Falafel Bowl

This Baked Falafel Bowl is a vibrant and nutritious dish that combines crispy baked falafel with fresh vegetables and a zesty tahini sauce. Perfect for a healthy American lunch, it's packed with flavor and plant-based protein.

Ingredients

• Canned chickpeas - 400g, drained and rinsed
• Fresh parsley - 30g, roughly chopped
• Fresh cilantro - 30g, roughly chopped
• Garlic - 2 cloves, minced
• Ground cumin - 1 tsp
• Ground coriander - 1 tsp
• Salt - 1/2 tsp
• Black pepper - 1/4 tsp
• Baking powder - 1 tsp
• Olive oil - 2 tbsp
• Whole wheat pita - 2, cut into wedges
• Cucumber - 1, diced
• Cherry tomatoes - 200g, halved
• Red onion - 1/2, thinly sliced
• Tahini - 2 tbsp
• Lemon juice - 1 tbsp
• Water - 2 tbsp

Steps

1. Preheat the oven to 200°C (400°F).
2. In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, salt, black pepper, and baking powder. Pulse until a coarse mixture forms.
3. Form the mixture into small balls (about 2.5 cm in diameter) and place them on a baking sheet lined with parchment paper.
4. Drizzle the falafel balls with 1 tablespoon of olive oil and bake for 20 minutes, flipping halfway through, until golden brown.
5. While the falafel is baking, prepare the tahini sauce by whisking together tahini, lemon juice, water, and remaining olive oil in a bowl until smooth.
6. In serving bowls, layer the baked falafel with diced cucumber, cherry tomatoes, red onion, and pita wedges.
7. Drizzle the tahini sauce over the top and serve immediately.

Nutrition

• Calories: 500
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from chickpeas.
• Rich in fiber, promoting digestive health.

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