Fresh Falafel & Tzatziki Bowl

Name: Fresh Falafel & Tzatziki Bowl
Yield: Makes 4 bowls or 26–30 falafel balls
Ingredients: 1 teaspoon onion powder; ¼ teaspoon red pepper flakes or to your preference; ¾ teaspoon sea salt; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons maple syrup; ¾ teaspoon onion powder; 1 tablespoon nutritional yeast; 4 cups arugula; 1 cup dry white quinoa; 2 zucchini, peeled into ribbons or spiralized; 6–8 Campari tomatoes, quartered or 2 cups cherry tomatoes, halved; ½ cup water; 1 teaspoon dried dill or 1 tablespoon Fresh dill; ½ cup grated cucumber, peel on; ½ cup walnuts; 2 teaspoons garlic powder; 3 cups cooked or canned chickpeas, drained and rinsed; 1 garlic clove; 3 tablespoons ground flax seeds; ½ cup gluten-free oat flour; 1 medium carrot, roughly chopped (1 heaping cup); 3 tablespoons nutritional yeast; 6 tablespoons water; 3 tablespoons freshly squeezed lemon juice; 1 cup cashews, soaked for 2–3 hours

Preparation info

Makes 4 bowls or
26–30
falafel balls

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

I keep these falafels on hand for a quick snack, to add to salads, and for this fresh Mediterraneaninspired bowl. I suggest you either make the tzatziki ahead of time or whip it up while the falafel and quinoa are cooking. Use leftover tzatziki as a veggie dip, in a wrap, or add a dollop to warm grains and steamed veg!

Ingredients

Chickpea Falafel

3 tablespoons ground flax seeds
6 tablespoons water
1

Method

Preparation

First, make the falafel. Position the oven rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment paper.
Place the ground flax seeds in a small bowl and add 6