| 1/4 cup tahini | |
| 1/4 cup Nutiva Organic Hempseed | |
| 1/4 cup water, or more for a thinner consistency | |
| 1/4 cup lemon juice, from about 2 freshly squeezed lemons | |
| 1/2 tsp sea salt | |
| ¼ cup walnuts, chopped | |
| 1/4 tsp cumin | |
| 4 cups mixed greens | |
| 1 1/2 cups halved cherry tomatoes | |
| 1 cup chopped cucumber | |
| 1 medium avocado, peeled and sliced | |
| 1/3 cup thinly sliced red onion | |
| ¼ cup microgreens or sprouts | |
| Hempseeds to garnish | |
| 3 tablespoons Nutiva Organic Liquid Coconut Oil, plus more for cooking | |
| 2 teaspoons cumin | |
| 1 teaspoon salt | |
| ½ teaspoon pepper | |
| 1 cup chopped pumpkin, blanched | |
| 2 large tomatoes, chopped | |
| 2 jalapenos, seeded and diced | |
| 1 chopped red onion | |
| 1 clove garlic, minced | |
| 2 tbsp. fresh cilantro, chopped | |
| 2 tbsp. extra virgin olive oil | |
| 1 tbsp. dried cranberries | |
| Salt and pepper to taste |
Enjoy a delicious and wholesome meal with this Vegan Falafel Bowl, featuring crispy falafel served over a mix of fresh greens, veggies, and your choice of grain, all topped with a creamy, flavorful dressing.
| 1. | Add all the falafel ingredients into a food processor and pulse until a sticky dough forms. |
| 2. | Heat more coconut oil in a nonstick skillet over medium-high heat. Once warm, add in heaping tablespoon portions of the falafel mixture. With a greased spatula, press down on the tops of the falafel to form a plump flat disc, about ½ inch tall. |
| 3. | Cook until golden brown, about 3-4 minutes, and flip. Cook until the second side is golden, about another 2-3 minutes. |
| 4. | While the falafels are cooking, add the dressing ingredients to a blender, or small food processor, and blend until smooth. Set aside. |
| 5. | To assemble the bowls, add a fourth of the greens, tomatoes, cucumber, avocado, andonions to each bowl. Top with falafel, drizzle with dressing, garnish with microgreens and hemp seeds. Enjoy! |
