A super easy and super green Spinach Falafel Bowl with flavorful Golden Turmeric Rice. Vegan, Gluten-free, healthy and definitely meal-prep worthy!
Ingredients
Falafel:
¾cupDried Chickpeas, 110g, not canned/cooked, see notes for canned
3cupsBaby Spinach, 90g
½small White Onion, Chopped, 52g
½cupFresh Cilantro, Chopped, about 20g
1½TbspMinced Garlic, about 3-4 cloves
1½TbspLemon Juice
1TbspTahini
1½tspCumin Powder
½tspCoriander Seeds
½tspSalt
½tspBlack Pepper
¼tspCayenne Pepper, more or less according to spice tolerance
Rice:
1cupDry Long Grain Rice, about 185g
Pinchof salt
2tspButter or Olive Oil
⅔tspTurmeric
⅛tspCrushed Red Chili Flakes
Serving:
5Pita Bread
Mixed Greens
Instructions
Put chickpeas in a bowl and fill with water, about 3” over the top surface of the chickpeas. Soak for 24 hours.
Cook Rice:
Bring 2 cups of water to boil in a pot, add dry rice and a pinch of salt, cover, and reduce heat to low.
Simmer for about 25 minutes until rice is tender. Most of the liquid should be absorbed. Fluff with a fork.
Melt butter/oil in a large non-stick skillet on medium, add cooked rice, turmeric powder, and chili flakes, and gently fold to combine
Cook Falafel:
Preheat oven to 375°F and lightly grease a baking sheet or line with parchment paper.
Place all ingredients - soaked chickpeas, spinach, onion, cilantro, minced garlic, lemon juice, tahini, cumin, cardamom, salt, pepper and cayenne pepper - in a food processor and pulse until finely minced. Do not over-pulse - the mixture should be coarse/paste-y.
Use your hands or a cookie scoop to shape falafel mixture into small balls or patties and place on prepared baking sheet.
Bake for 25 minutes until golden brown and crisp. See notes for frying.
Combine and serve:
Divide falafel and cooked rice among 5 bowls and serve with greens and warm grilled pita.