There’s nothing I love more than a big ol’ bowl of comfort food. Especially when I know I’m getting a meal full of protein, packed with flavor and is vegetarian. I’ve been eating "almost" vegetarian for a couple years now (I still can't give up my sushi though!) and love experimenting with new flavors so this Falafel and Veggie bowl is a great recipe! I love making these bowls because you can add whatever veggies you like. For my recipe I’ve included sweet potato, carrots, broccoli, brussel sprouts, tomatoes and cucumber. I love the color and texture contrast, and they all work perfectly with the falafel. I usually add couscous to the base and finish it off with a drizzle of homemade yogurt dressing.
Right now, life is continuing to throw us a curve ball that we can't seem to hit. But If there is one thing we can control, its what we put into our bodies! So nourish it with some good food and share it with the ones you love.
If your feeling awful just try some falafel! Take care folks!
Falafel Ingredients
- 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
- 1/2 cup onion, roughly chopped
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp cardamom
- 1/4 tsp black pepper
- 2 tbsp flour
- 1/2 tsp baking soda
- olive oil for pan
Couscous Ingredients
- 1-3/4 cups low sodium chicken or vegetable broth (or water)
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1-1/2 cups (10 oz) couscous
Yogurt Sauce Ingredients
- 1 cup plain yogurt
- 1/2 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon ground cumin
- Salt as needed
Couscous Directions
In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps.
Yogurt Sauce Directions
Mix the yogurt, lemon zest, lemon juice, and cumin together in a small bowl. Add salt to taste. Chill until ready to use.
Falafel and Veggies Directions
- Preheat oven to 375 degrees Fahrenheit. Take a large rimmed baking sheet and coat with olive oil.
- Add the onion, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse several times until it resembles the texture of coarse sand.
- Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
- Cut up vegetables and arrange the vegetables on a baking tray lined with baking paper, drizzle with oil and mix well. Bake with falafel for 25 to 30 minutes.
- Carefully flip the falafels halfway through baking, until the falafels are deeply golden on both sides. Take out the veggies and falafel.
- Layer the couscous, veggies, falafel and add fresh cucumber and tomatoes. Lightly drizzle on yogurt sauce.
