Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce
Take your weeknight meals to the next level with this Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce.
Servings: 6
Prep Time: 25 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 45 minutesminutes
Ingredients
For the Falafel:
1cupof dried Bob's Red Mill Chickpeas submerged in water overnight and drained
½peeled and roughly chopped yellow onion
¼cupof Italian parsley leaves
3garlic cloves
1teaspoonof baking powder
1teaspoonof ground cumin
oil for frying
Kosher salt and fresh cracked pepper to taste
For the Garlic Tahini Sauce:
½cupof tahini
1/3cupof water
juice of 1 lemon
3finely minced garlic cloves
Kosher salt and fresh cracked pepper to taste
For the Bowl:
6cupsof cooked Bob's Red Mill Quinoa
1pintof cherry tomatoes, roasted or raw
2cupsof sliced dill pickles
1cupof crumbled feta cheese
3cupsof packed baby spinach
1cupof assorted pitted Mediterranean olives
micro-greens for garnish
Kosher salt and fresh cracked pepper to taste
Instructions
Add the drained chickpeas to a food processor along with the onion, parsley, garlic, baking powder, cumin and salt and pepper and process until it becomes like a meal.
Using your hands mold golf ball sized balls or smaller from the chickpea batter and set them aside.
Heat the grapeseed oil in a large cast iron skillet over medium heat until it reaches 375°.
Add in the falafel and cook for 1 ½ to 2 minutes per side or until golden browned and cooked in the center. Drain on a paper towel once they are done cooking.
Tahini - Whisk together all the ingredients in a medium size bowl and keep cool until ready to serve.
To Plate: Place 1 cup of cooked quinoa into a bowl and garnish with tomatoes, pickles, feta, spinach, olives, cooked falafel, tahini and micro greens. Serve hot.