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Quinoa Falafel Power Bowl

Servings: 4

Ingredients

  • 1/2 cup quinoa
  • 1/4 onion chopped
  • 1 teaspoon sea salt
  • Pinch of freshly ground black pepper to taste
  • 1 15 ounce can chickpeas, drained
  • 2 cloves garlic
  • 1 tablespoon corn starch
  • Pinch cayenne pepper
  • 2 teaspoons cumin powder
  • ¼  bunch fresh parsley I'm not a huge fan of parsley so I vastly cut down on the amount that the original recipe called for. If you would like a more traditional falafel use ¾ bunch parsley.
  • 1 tablespoon grapeseed or extra virgin olive oil for cooking
  • 1 package baby arugula baby spinach and baby kale mixture
  • 1 seedless cucumber cubed
  • 2 avocados sliced
  • 4 green onions thinly sliced
  • 1 cup red cabbage shredded
  • 1 package grape or cherry tomatoes halved

For Dressing:

  • ¼ cup tahini
  • ¼ cup plain greek yogurt
  • 3 tablespoons lemon juice
  • 3 tablespoons milk
  • 1 clove garlic
  • ½  cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

Dressing (can be made ahead and stored in the fridge for up to 10 days)

  • Add tahini, greek yogurt, lemon juice, milk, garlic, salt and pepper to food processor or blender. Pulse until smooth. Slowly pour in oil while continuing to pulse until emulsified.

Quinoa Falafel Cakes

  • Place quinoa in a pot with 1 cup water and a pinch of salt; bring to boil, then reduce to simmer. Cover and cook until quinoa absorbs water, about 12-15 minutes. Remove from heat, and let sit for 5 minutes, covered. Chop onion. Drain and rinse chickpeas. Add quinoa, chickpeas, onion, garlic, corn starch, 1 teaspoon salt, cayenne pepper, cumin powder, and parsley into a food processor and process until all combined. (Texture should be even small crumbs that stick together when pressed. Do not overmix though or mixture will become too sticky.) Scoop a heaping tablespoon of mixture into your hands, shape into a ball and press down to form cakes. Heat a large pan with grapeseed or extra virgin olive oil over medium-high. Cook cakes in batches in pan for about 2-3 minutes per side. Set aside.

Power Bowl

  • Add arugula, spinach and kale mixture to bowls. Starting on one side of bowl, lay cucumber, tomato, green onion and red cabbage on top of greens. Stack 3 quinoa falafel cakes on top of red cabbage. Lay sliced avocado next to cakes. Serve topped with dressing.

Notes

Dressing (can be made ahead and stored in the fridge for up to 10 days): Add tahini, greek yogurt, lemon juice, milk, garlic, salt and pepper to food processor or blender. Pulse until smooth. Slowly pour in oil while continuing to pulse until emulsified. Quinoa Falafel Cakes Place quinoa in a pot with 1 cup water and a pinch of salt; bring to boil, then reduce to simmer. Cover and cook until quinoa absorbs water, about 12-15 minutes. Remove from heat, and let sit for 5 minutes, covered. Chop onion. Drain and rinse chickpeas. Add quinoa, chickpeas, onion, garlic, corn starch, 1 teaspoon salt, cayenne pepper, cumin powder, and parsley into a food processor and process until all combined. (Texture should be even small crumbs that stick together when pressed. Do not overmix though or mixture will become too sticky.) Scoop a heaping tablespoon of mixture into your hands, shape into a ball and press down to form cakes. Heat a large pan with grapeseed or extra virgin olive oil over medium-high. Cook cakes in batches in pan for about 2-3 minutes per side. Set aside. Power Bowl Add arugula, spinach and kale mixture to bowls. Starting on one side of bowl, lay cucumber, tomato, green onion and red cabbage on top of greens. Stack 3 quinoa falafel cakes on top of red cabbage. Lay sliced avocado next to cakes. Serve topped with dressing.