Baked Falafel Bowls With Tzatziki Sauce
Flavorful falafel balls served over a bed of mixed greens, cucumber, and tomato. Served with a side of homemade tzatziki sauce and pita bread.
Falafel
- 1 can chickpeas, drained and rinsed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ¼ cup fresh parsley leaves
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
Tzatziki sauce
- 1 cup Greek yogurt
- 1 cucumber, seeded and grated
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
For the bowls
- 2 cups cooked quinoa
- 2 cups mixed greens
- 1 avocado, sliced
- 1 small carrot, grated
- 2 tablespoons tahini
- Juice of 1 lemon
- 4 store-bought pita
Preheat oven to 375°F.
In food processor, pulse together the chickpeas, onion, garlic, cumin, coriander, parsley, flour, salt, and pepper until smooth. Form the mixture into 8 balls and flatten slightly. Place on baking sheet lined with parchment paper and bake for 25 minutes or until golden brown.
While the falafels are cooking, prepare the tzatziki sauce by mixing together the Greek yogurt, cucumber, garlic, dill, olive oil, salt, and pepper.
In separate bowl, mix together the quinoa, mixed greens, avocado, and grated carrot.
In small bowl, whisk together the tahini and lemon juice.
To assemble, place a scoop of the quinoa mixture in each bowl, top with two falafels, and drizzle with the tahini mixture and tzatziki sauce. Serves 4.