Mediterranean Heirloom White Bean Falafel Bowl

Heirloom white beans blended with roasted garlic, carrots and spices cooked crispy atop of a mix of Persian cucumbers, heirloom cherry tomatoes and red onions tossed with a yogurt tahini dressing and finished with a mixed herb salad, toasted pistachios and fresh pomegranate. A plant-forward spin on a traditional favorite.

Made with:

6810 - True Foundations Vegetable Liquid Stock Concentrate 9815 - Masters Touch Roasted Garlic Flavor Concentrate

What You'll Need

Yield: 48 oysters

White Bean Falafel
1	cup	Cooked heirloom white beans
1	ea	Egg
1/4	ea	Onion, finely chopped
1	tsp	Master's Touch® Roasted Garlic Flavor Concentrate
3	tbsp	Parsley, chopped
1/4	cup	Carrot, grated
1/4	tsp	Smoked paprika
1/4	tsp	Turmeric
1/8	tsp	Coriander, ground
1/8	tsp	Cumin, ground
2	tsp	True Foundations™ Vegetable Liquid Stock Concentrate
to taste		Black pepper, ground
1/4	cup	Bread Crumbs

Tahini Dressing
1/3	cup	Tahini
1/3	cup	Water
1/3	cup	Yogurt
2	tbsp	Honey
1/4	cup	Lemon juice
1/2	tsp	Master's Touch® Roasted Garlic Flavor Concentrate
1	tsp	True Foundations™ Vegetable Liquid Stock Concentrate

Tomato Cucumber Salad
1	cup	Multi-color heirloom cherry tomatoes
2	ea	Persian cucumbers, sliced
1/4	cup	Red onion, diced
2 + 1	tbsp	Olive oil
8	oz	Feta cheese

Herb Salad
1	bunch	Mint, leaves picked
1	bunch	Dill, leaves picked
1	bunch	Cilantro, leaves picked
1	bunch	Lemon juice
as needed		Olive oil
as needed		Smoked sea salt
1	cup	Kalamata olives
6	tbsp	Pistachios, toasted
1/2	cup	Pomegranate arils

		Grilled Flatbread (optional)

PREPARATION

White Bean Falafel

Place all ingredients in a food processor, and pulse until well incorporated. Pulse in the bread crumbs.

Heat 2 tbsp of olive oil in a frying pan over medium heat.

When hot, add spoonfuls of bean mixture. Cook 3-4 minutes on each side until golden brown.

Tahini Dressing

Whisk all ingredients in a mixing bowl until smooth.

For Bowl

Toss tomatoes, cucumbers and red onions in 2 tbsp olive oil and season to taste with salt and pepper.

Gently stir in feta cheese.

For Herb Salad

In a small bowl toss the clean, picked herbs in a tiny amount of olive oil and lemon juice.

Add a pinch of smoked salt and toss to coat.

To Serve

To build the bowl, add the tomato cucumber salad, Kalamata olive, toasted pistachios, and pomegranate.

Add 2 tbsp tahini dressing, three falafel, the herb salad and grilled flatbread (optional).