Falafel Spring Bowls

Falafel Spring Bowls

Yield: 3 to 4 servings

 

1 garlic clove

¼ cup red onion, roughly chopped

⅓ cup fresh cilantro leaves

⅓ cup fresh parsley leaves

1 15-oz can chickpeas, drained and rinsed

1 egg

¾ cup breadcrumbs (divided)

½ tsp cumin seeds

½ tsp ground coriander seeds

½ tsp salt

 

Preheat the oven to 400° F. Line a baking sheet with parchment.

In a food processor, finely chop the garlic by pulsing. Add the onion, cilantro and parsley and process until minced. Add the chickpeas and process to form a coarse dough. Add the egg, ¼ cup breadcrumbs, cumin, coriander and salt. Pulse until combined.

Shape the mixture into small patties using about 1 tablespoon each. Coat the patties with the remaining breadcrumbs, pressing each side into the crumbs so they stick.

Place the falafel patties on the baking sheet and bake until golden brown, approximately 30 minutes, flipping once halfway through the baking time.

Layer a bowl with any cooked grain of choice and/or various spring greens, followed by a few falafels. Top with Sesame Ginger Dressing, Lemon-Tahini Dressing or a favorite homemade dressing.

 

Sesame Ginger Dressing for Falafel Spring Bowls

 

4 Tbsp rice vinegar

1 Tbsp soy sauce

1 tsp chili sauce

1 tsp maple syrup

1 Tbsp freshly grated ginger

2 Tbsp sesame oil

⅓ cup olive oil

 

Place all ingredients in a jar and shake well before each use. Keep any remaining dressing in the refrigerator.

 

Lemon-Tahini Dressing for Spring Bowl Falafels

 

1 garlic clove

¼ cup tahini

2 Tbsp lemon juice

3 Tbsp nutritional yeast

2 Tbsp olive oil

2 Tbsp water

1 Tbsp pure maple syrup

½ tsp salt

 

In a food processor, pulse the garlic to mince. Add the tahini, lemon juice, nutritional yeast, oil, water, maple syrup and salt and process until smooth. Place any remaining dressing in a jar and refrigerate.

 

Recipe courtesy of chef Gwen Eberly.

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