Falafel Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Ingredients are listed for 2 servings. If you're making 4 servings, please do Directions Step 1: Roast the vegetables and chickpeas - Preheat the oven to 425°F. Add carrot, beet, harissa paste, 2 tsp vegetable oil, and a pinch of salt to a baking sheet and toss. Roast for 10 minutes. Add just ¾ cup chickpeas to the baking sheet and chor tahi gark (4-s return to the oven. Cook until vegetables are tender, another 15 to 18 minutes. (4-serving meal: use 4 tsp vegetable oil, 1½/2 cups chickpeas)

Step 2

Step 2: Cook the quinoa - Add quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. Add lemon zest, just half the lemon juice, and 1 tsp olive oil, stir to combine, and cover to keep warm. (4-serving meal: use 2 cups water, 2 tsp olive oil)

Step 3

Step 3: Make the falafel mixture - Add shallot and whole garlic cloves to a food processor and pulse until finely

Step 4

chopped. Add remaining chickpeas, just half the dill, cumin, tahini, and 1 tsp salt, and pulse until well chopped. Add the garbanzo bean flour and blend until the mixture is combined. (4-serving meal: 2 tsp salt)

Step 5

Step 4: Pan fry the falafel - Form the falafel mixture into four 2-inch wide patties. Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Add falafel and cook until browned and crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. (4-serving meal: form 8 patties)

Step 6

Step 5: Make the dilly garlic sauce - Add remaining lemon juice, minced garlic, remaining dill, mayo, and a pinch of salt to a small bowl and stir the dilly garlic sauce.

Step 7

Step 6: Serve - Divide quinoa between bowls. Add harissa glazed carrots, roasted chickpeas, and wedged beets. Top with falafel and dollop with dilly garlic sauce. Enjoy!