Whole30 Falafel Bowl
Dive into a nutritious and flavor-packed culinary experience with this Whole30 Falafel Bowl! Perfectly crafted for those following a Whole30 lifestyle, this recipe swaps traditional chickpeas for a wholesome blend of cauliflower and raw cashews, spiced with fresh parsley, cilantro, garlic, and warming cumin and coriander. The falafel patties are baked to golden perfection, keeping them light yet satisfying. Paired with sautéed zucchini, red bell pepper, and onion, plus a vibrant base of mixed greens and radishes, each bowl is a feast of colors and textures. To tie it all together, a creamy homemade tahini dressing delivers a tangy finish. Ready in under an hour, this healthy falafel bowl is gluten-free, grain-free, and brimming with Mediterranean-inspired goodness, making it the ultimate meal for meal prep or a fresh weeknight dinner.
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Recipe Information
Ingredients
- 0.5 cup Raw cashews
- 2 cups Cauliflower florets
- 1 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 2 large Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Onion powder
- 2 tablespoons Lemon juice
- 0.5 cup Almond flour
- 2 tablespoons Extra virgin olive oil
- 1 medium Zucchini
- 1 large Red bell pepper
- 4 cups Mixed salad greens
- 4 sliced Radishes
- 0.5 small Red onion
- 0.25 cup Tahini
- 0.25 cup Water
- 0.5 teaspoon Paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C).
In a food processor, combine raw cashews and pulse until a coarse meal forms. Add cauliflower, parsley, cilantro, garlic, ground cumin, ground coriander, onion powder, lemon juice, almond flour, half of the olive oil, sea salt, and black pepper. Pulse until a sticky texture is achieved, scraping sides as needed.
Form the mixture into small falafel patties (about 12 total). Place them on a lined baking sheet.
Drizzle or brush the remaining olive oil over the falafel patties and bake for 20-25 minutes, flipping halfway through, until golden brown and firm.
While the falafels are baking, slice the zucchini and bell pepper into strips, and half the red onion.
In a medium skillet over medium heat, sauté the zucchini, bell pepper, and red onion with a pinch of salt until slightly tender yet still vibrant, about 5-7 minutes.
Prepare the tahini dressing by whisking together tahini, water, lemon juice, paprika, and a pinch of salt in a small bowl. Adjust the thickness with additional water if needed.
Assemble the bowls by dividing the mixed salad greens among four bowls. Top each with roasted vegetables, sliced radishes, and 3 falafels.
Drizzle the tahini dressing over the bowls right before serving.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4521 mg | 197% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 33.8 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5069 mg | 390% | |
| Iron | 21443.8 mg | 119132% | |
| Potassium | 3211 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.
