Anti-Inflammatory Falafel Bowl with Tahini

20 min

Prep time

30 min

Cook time

Servings

450

Calories

This falafel bowl combines the anti-inflammatory benefits of turmeric and garlic with the heart-healthy fats found in tahini and olive oil. Served over a bed of leafy greens, it's a nutrient-dense meal that promotes good health and reduces inflammation.

Ingredients

2 servings

1 can chickpeas, drained and rinsed
2 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup fresh parsley, chopped
1 tsp turmeric
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
2 cups mixed leafy greens
1/4 cup tahini
2 tbsp lemon juice
2 tbsp water
1/2 cup cherry tomatoes, halved

Fights inflammation

Turmeric1/10 Garlic2/10 Olive Oil1/10Leafy Greens

Instructions

1
Step 1
Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
Step 2
Step 2: In a food processor, combine chickpeas, garlic, onion, parsley, turmeric, cumin, salt, and pepper. Pulse until well combined, but not pureed.
3
Step 3
Step 3: Form the mixture into small balls or patties and place them on the prepared baking sheet. Brush with olive oil.
4
Step 4
Step 4: Bake for 25-30 minutes, until golden and crispy.
5
Step 5
Step 5: While falafels are baking, prepare the tahini sauce by whisking together tahini, lemon juice, and water until smooth. Adjust the consistency with more water if needed.
6
Step 6
Step 6: Arrange the mixed leafy greens in bowls. Top with baked falafels, cherry tomatoes, and drizzle with tahini sauce.