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Falafel Salad Meal Prep Bowls

Servings: 4

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.