Falafel Buddha Bowl

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more economical and has a similar texture.

avocado

🥗Healthier: smashed peas

💰Cheaper: sliced cucumber

Smashed peas offer creaminess at a lower cost.

hummus

🥗Healthier: yogurt

💰Cheaper: bean dip

Bean dip can be a cost-effective alternative with similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option for dressing.

Pre-heat the oven to 400º and line a baking sheet with parchment paper. Also, if not already done, cook the rice according to packaging.

In a food processor, add all the falafel ingredients and process until combined, but with still some texture visible.

Then, using 2 heaping tablespoons at the time, shape the mixture in balls and transfer on the prepared baking sheet. Use your finger to gently press on the balls to flatten them in patties of about ¾ inch thick. You should have about 15 falafel. Bake in the oven for 20 minutes or until golden brown, flipping half way through.

While the falafel are baking, prepare the veggies for the bowl and make the sauce.

To make the sauce, simply whisk all the sauce ingredients until smooth. I recommend you start with less sriracha and add more as you go.

To make the bowl, lay some cooked rice and lettuce at the bottom of a bowl, then top with the cucumber, cooked falafel, olives and tomatoes. Drizzle the tahini sauce over. Enjoy right away.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens