Paleo Falafel Bowl
Elevate your meal prep with this vibrant and flavor-packed Paleo Falafel Bowl, a wholesome twist on the classic Mediterranean dish, perfect for anyone following a grain-free or gluten-free lifestyle! Featuring baked cauliflower-based falafel infused with aromatic spices like cumin and coriander, this inventive recipe skips the legumes but delivers all the savory satisfaction you crave. Served over a bed of crisp mixed greens and fresh veggies like cherry tomatoes, cucumber, and red onion, each bowl is finished with a creamy tahini-lemon dressing that ties the flavors together beautifully. Ready in under an hour, this healthy paleo recipe is ideal for lunch, dinner, or meal prep, offering refreshing textures and bold flavors in every bite. Whether you're embracing a paleo diet or simply seeking a nutritious alternative, this dish is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 3 cups Cauliflower florets
- 1 cup Almond flour
- 1 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 3 whole Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Egg
- 2 tablespoons Olive oil
- 4 cups Mixed greens
- 1 cup Cherry tomatoes
- 1 whole Cucumber
- 0.25 cup Red onion
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine cauliflower florets, almond flour, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is finely chopped and resembles a dough-like consistency.
Transfer the mixture to a bowl and add the egg. Mix until fully incorporated.
Using your hands, form small balls (about 2 tablespoons each) from the mixture and place them on the prepared baking sheet.
Brush the falafel balls with olive oil, then bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.
While the falafel is baking, prepare the bowl ingredients. Slice the cucumber and cherry tomatoes, and finely slice the red onion.
In a small bowl, whisk together tahini, lemon juice, and water to make the dressing. Adjust the consistency with more water if needed.
To assemble the bowls, divide mixed greens evenly among four bowls. Top with baked falafel, cucumber slices, cherry tomatoes, and red onion.
Drizzle each bowl with tahini dressing and serve immediately.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 23.0 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 5207 mg | 401% | |
| Iron | 21442.9 mg | 119127% | |
| Potassium | 3186 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
