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Mediterranean Falafel Bowl

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 4

INGREDIENTS

1

Avocado

1 16 ounce can

Chickpeas

1 cup

Cilantro, fresh

1 tbsp

Harissa or finely chopped sun-dried tomatoes

2 cups

Parsley, fresh

2

Persian cucumbers

2 tbsp

Rounded finely chopped sun-dried tomatoes

1/2 cup

Kalamata olives

1/4 cup

Lemon juice, fresh

1/3 cup

Tahini

2 cups

Quinoa, cooked

1 tsp

Baking soda

2 tbsp

Flour

1

Red pepper, roasted homemade or jarred

1/2 tsp

Salt

1

Salt + pepper

2 tsp

Sesame seeds

2 tbsp

Olive oil

2 tbsp

Red wine vinegar

1 cup

Almonds, raw

1

Pine nuts, toasted

8 oz

Feta cheese

1 cup

Greek yogurt, plain