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Mediterranean White Bean Falafel Bowl

A plant-forward spin on a traditional favorite. White beans blended with roasted garlic, carrots and spices a 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.


What You'll Need

White Bean Falafel
1    cup   Cooked 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 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).