falafel bowl with cauliflower and carrots

This was another one of my pinterest finds. I was looking for something to make for dinner and I remembered this recipe. To be honest I had no clue what falafel was before I made this bowl. This isn't your traditional falafel recipe because it uses lentils instead of chickpeas, which I learned after I made the dish. Looks like I'll have to make it again with chickpeas...

What you need:




  • 2 cups cooked lentils

  • 1 huge handful (a cup or so) fresh cilantro leaves and stems

  • 1 huge handful (a cup or so) fresh parsley leaves and stems

  • half a jalapeño (if you like spicy - leave ribs and seeds!)

  • 1½ tablespoons olive oil

  • 1-2 cloves garlic

  • a squeeze of lemon juice


  • 1 teaspoon salt

  • 1-2 tablespoons all purpose flour (sub a gluten free flour if needed




  • 5-7 carrots

  • 1 head cauliflower

  • 2 tablespoons olive oil

  • 4 teaspoons cumin

  • salt and pepper to taste


For the Bowls


  • 8-10 pieces of Simple 5 Ingredient Baked Falafel

  • 2-3 cups spinach

  • 1-2 cups chopped red cabbage

  • 1 jalapeño, cut into slices

  • ¼ cup crushed pistachios

  • tahini, lemon juice, honey, and/or olive oil for drizzling


What to do:


For the Falafel:


1. Preheat the oven to 350 degrees. Pulse all ingredients except flour in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.

2. Stir in the flour - just one tablespoon at a time, until it's just dry enough to handle.


3. Form into 9 patties* and bake for 18 minutes.


4. Remove from oven and use in salads, sandwiches, bowls, etc. Refrigerate for a few days or freeze.


*I made 12 smaller patties as you can see below

For the rest of the bowl:


1. Preheat the oven to 400 degrees.

2. Peel the carrots and cut into thin strips and place on a roasting pan (a jelly roll pan works well because then the veggies don't slide off).

3. Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin, salt, and pepper. Toss around on the pan to combine.

4. Bake for 20-30 minutes - stir occasionally, but not too often otherwise you'll disrupt the browning process. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool.


5. Assemble spinach, red cabbage, falafel, carrots, and roasted cauliflower in the bowls. Top with jalapeño and pistachios. Drizzle with tahini, lemon juice, honey, olive oil, and salt and pepper as needed.





Recipe from: Pinch of Yum


Share on Facebook
Share on Twitter
Please reload

Please reload

Please reload