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Deconstructed Falafel Bowl

March 28, 2014 5 Comments

Falafel-Bowl-Deconstructed

As much as I love falafel, I really hate making them. They’re tedious and I’m lazy, so it’s rare that I make them. I have to really, really want falafel.

Of course, I’m a perfectionist and my falafel balls must all be identical in size and shape, so perhaps that’s why they take me so long to prepare, but who knows. All I know is that I love falafel and wanted to find a way to make this dish quicker.

As luck would have it, I stumbled across this post on Vegan Yack Attack (recipe from Megan at The Vegan Cookbook Aficionado) for deconstructed falafel bowls.

Falafel-Bowl

All of the deliciousness of falafel, without the hard work involved. Now that’s my kind of recipe!

I adapted it slightly, removing some ingredients and lessening others to suit my personal tastes, so feel free to check out the recipe on Vegan Yack Attack for Megan’s take on these bowls.

Deconstructed-Falafel-Bowls

Deconstructed Falafel Bowl
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
All the goodness of falafels with only a fraction of the work! This bowl is full of good stuff, and takes no time at all to put together! Adapted from Vegan Yack Attack & The Vegan Cookbook Aficionado.
Author: Vegan Insanity
Recipe type: Entree
Serves: 2-4
Ingredients
Roasted Chickpeas
  • 3 cups cooked chickpeas
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
Tahini Dressing
  • ⅓ cup tahini
  • 3 tbsp lemon juice
  • 1 large clove garlic, grated with microplane
  • ¼ cup water
  • 1 tbsp olive oil
  • pinch of salt
  • ½ tbsp fresh parsley, minced
Putting everything together
  • Roasted chickpeas
  • Cooked quinoa
  • Lettuce, shredded
  • Cucumber, sliced
  • Tomatoes, sliced
  • Hummus
  • Tahini dressing
  • Hot sauce
Instructions
Roasted Chickpeas
  1. Pre-heat oven to 375F.
  2. Add chickpeas to a large bowl (if you're using canned chickpeas, rinse them first). Add olive oil, lemon juice, onion, garlic, cumin, coriander, salt, and pepper, and mix well, until the chickpeas are all coated completely.
  3. Add chickpeas to baking sheet and cook for 25 minutes, stirring once or twice during cooking.
  4. Toss with the fresh parsley and set aside.
Tahini Dressing
  1. Add all ingredients to a small bowl and whisk until everything comes together nicely. Add more water, if necessary, 1 tbsp at a time.
Putting it all together
  1. In bowls, add some of the cooked quinoa, a bunch of roasted chickpeas, some tomatoes, some cucumber, a handful of lettuce, and a big dollop of hummus. Drizzle on some of the tahini dressing and a squirt (or more) of hot sauce. Serve and enjoy!
3.2.2310

 

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Filed Under: Entrees, Recipes Tagged With: dinner, gluten free, lunch, nut-free, quinoa, soy free

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Comments

  1. Doug says

    January 17, 2015 at 4:22 AM

    Hi admin do you need unlimited articles for your blog ?

    What if you could copy post from other blogs, make it unique and publish on your website –
    i know the right tool for you, just search in google:
    kisamtai’s article tool

    Reply
  2. Joy says

    July 12, 2014 at 11:30 PM

    I LOVE this salad. Thank you so much for the recipe. I make this regularly for my lunches.

    Reply
    • Cassie says

      July 31, 2014 at 9:42 AM

      So happy to hear that you enjoyed it, Joy! 🙂

      Reply
  3. Joy says

    April 27, 2014 at 10:41 PM

    When you make the roasted chickpeas, do they have to be completely dry before you season them and put them in the oven? I’ve only made them once but the temperature was at 400F for 45 minutes. Do yours come out very dry and crispy?

    Reply
    • Cassie says

      April 28, 2014 at 8:38 AM

      Yes, you want to make sure they are completely dry before roasting them. This will ensure they come out nice and crispy!

      Reply

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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