Falafel Burger Bowl
Gluten-Free, Vegan, Serves 4
Ingredients:
For the Green Falafel:
- 1 can (15 oz) chickpeas, rinsed
- 1 cup packed fresh spinach leaves
- 1 cup packed fresh parsley leaves
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 2-3 tablespoons chickpea flour
- 2 tablespoons olive oil, for cooking
For the Bowl:
- 2 cups cooked quinoa or brown rice
- 2 cups broccoli florets, steamed or roasted
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- Tahini dressing or your favorite dressing for drizzling
Directions:
In a food processor, combine the chickpeas, spinach, parsley, garlic, tahini, lemon juice, cumin, coriander, salt, and pepper. Pulse until the mixture comes together but is still slightly chunky. Transfer the mixture to a mixing bowl. If the mixture is too wet, add chickpea flour, 1 tablespoon at a time, until you can form patties without them falling apart. Divide the mixture into 4 equal portions and shape each portion into a patty. Heat olive oil in a large skillet over medium heat. Add the falafel patties to the skillet and cook for 3-4 minutes on each side or until golden brown and crispy. Divide the cooked quinoa or brown rice among four serving bowls. Top each bowl with steamed or roasted broccoli florets, sliced avocado, cherry tomatoes, red onion slices, and fresh cilantro. Place a cooked green falafel patty on top of each bowl. Drizzle tahini dressing or your favorite dressing over the bowl.
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