Falafel Salad Meal Prep Bowls
Ingredients
- 1 x 15oz can chickpeas, drained and rinsed well
- 1 bunch of fresh parsley
- 3 fresh garlic cloves, pressed
- 1 small fresh lemon, zest, and juice of
- 1 medium white onion, coarsely chopped
- 2 tsps ground cumin
- 2 tsps smoked paprika
- sea salt and ground pepper, to taste
- avocado oil cooking spray
- 1/4 cup tahini or sesame paste
- 1/4 cup warm water
- 8 cups chopped lettuce of choice or arugula
- 4 crisp cucumbers, sliced
- 4 green onions, chopped
- a bunch of radishes, sliced
- 1 cup mixed color cherry tomatoes, quartered
- 1 Tbsp toasted sesame seeds
Instructions
- Preheat your oven to 375 degrees f. and line a small sheet pan with parchment paper.
- In a food processor add the chickpeas, parsley, garlic, lemon zest and juice, chopped white onion, and all of your seasonings.
- Process/pulse until just evenly ground, then take spoonfuls of your mixture and shape them into evenly-sized balls, arranging them on the prepared sheet pan. You'll have right around 12 meatballs.
- Spray with avocado oil cooking spray then bake for about 25-30 minutes.
- Meanwhile, in a small bowl, whisk the tahini with the warm water until smooth.
- Season with sea salt and pepper to your taste.
- To assemble your bowls, divide the chopped veggies equally among 4 meal prep containers.
- Top with the cooled falafel meatballs and drizzle with your creamy tahini.
- Sprinkle everything with sesame seeds.
- Keep refrigerated for up to 4 days and serve cool.
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