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Mediterranean Bowl with Falafels

Mary Ellen
  • 40 minutes
  • Serves 2

INGREDIENTS

1 can

chickpeas (, drained and rinsed but be sure to keep the liquid from the can)

1/4 cup

fresh parsley

1/4 cup

chopped onion

1/2 tsp

olive oil

1/2 tsp

cumin

1/2 tsp

turmeric

1 tsp

lemon juice

1/2 tsp

salt

1/2 tsp

onion powder

1/2 tsp

garlic powder

pepper

1 1/2

TB aquafaba ((chickpea water))

1/2 cup

roasted butternut squash*

1 cup

cooked quinoa

1 cup

kale (, cooked)

1/2

red pepper (, sliced or 1/2 C roasted red peppers)

olives

1/2 cup

hummus of choice

2

TB veggie broth or water

1

TB lemon juice