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falafel bowls with tahini
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Falafel Bowls with Tahini Sauce

A vegetarian bowl with roasted brussels, sweet potatoes and fried falafel balls.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner
Cuisine: Mediterranean
Keyword: falafel, falafel bowls, tahini
Servings: 4 bowls
Calories: 460kcal
Cost: $35

Equipment

  • 1 frypan for frying falafel
  • 1 Food processor
  • 1 large baking sheet to roast vegetables
  • 1 sharp knife
  • 1 cutting board
  • aluminum foil
  • tongs
  • a slotted spoon

Ingredients

For the falafel

  • ⅔ cup carrots chopped
  • 1 can chickpeas drained (15 oz)
  • ½ cup all purpose flour
  • ¼ cup fresh dill
  • 3 garlic cloves
  • salt and pepper
  • juice from half a lemon
  • olive oil for frying

For the bowl

  • 1 lb Brussels sprouts sliced
  • 1 large sweet potato sliced thin
  • 2 tbsp olive oil
  • ¼ cup pickled red onions for serving
  • ½ cup couscous for serving
  • ¼ cup tahini for drizzling

Instructions

  • Preheat the oven to 400°F. Place the Brussels sprouts and sweet potato on baking sheet lined with foil. Drizzle with olive oil and a pinch of salt and pepper. Massage the oil into the vegetables with your hands and then space out the vegetables so they aren't too crowded.
    1 lb Brussels sprouts, 1 large sweet potato, 2 tbsp olive oil, salt and pepper
  • Place the vegetables in the oven and roast for 15 minutes. Flip the Brussels and sweet potatoes and roast for another 10-15 minutes until browned and soft.
  • Make the falafel. In a food processor, add all of the ingredients with a pinch of salt and pepper and pulse until smooth. Then spoon the mixture into tablespoon-sized balls.
    ⅔ cup carrots, 1 can chickpeas, ½ cup all purpose flour, ¼ cup fresh dill, 3 garlic cloves, juice from half a lemon
  • Fill a fry pan and fill it with half an inch of oil and heat over high heat. Once the oil shimmers, carefully place the falafel balls into the oil (easiest with tongs) and let cook for one minute until it looks golden brown. Then rotate the falafel and cook the other side for an additional minute. You will have to work in batches. Then place the falafel on a paper towel covered plate.
    olive oil
  • Add the couscous to a bowl with the Brussels sprouts, sweet potatoes, pickled red onions and falafel. Drizzle on the tahini sauce. Enjoy!
    ¼ cup pickled red onions, ½ cup couscous, ¼ cup tahini