Baked Falafel Bowl

Ingredients

Baked Falafels

• 1 cup dried/uncooked chickpeas, soaked in at least 2 inches of water overnight ( for 10 hours or longer) in the refrigerator
• 3 cloves of garlic
• 1 small white or red onion, chopped
• ⅓ cup fresh cilantro, most stems removed
• ⅓ cup fresh parsley, most stems removed
• 1 Tbsp nutritional yeast
• ½ tsp pepper
• ½ tsp salt
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp cardamom
• 1 Tbsp olive oil
• 2 Tbsp olive oil, for the baking pan

Cucumber Dip

• ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt, substitute with Forager Project Sour Cream
• 1 medium cucumber, skin peeled and seeded
• 2 Tbsp fresh dill, chopped finely
• 1 Tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp salt

Prep

Preheat your oven to 375 degrees Fahrenheit. Drizzle 2 Tbsp of olive oil on a large baking pan evenly.

In a high powered blender or food processor combine the baked falafel ingredients: chickpeas, garlic, onion, cilantro, parsley, nutritional yeast, pepper, salt, cumin, coriander, cardamom and remaining olive oil. Process or pulse until a dough like texture is formed, about 1 minute.

Using your hands scoop out 1 Tbsp of the mixture and form into small balls or patties. Place on the prepared baking pan. Bake for 12 minutes, take out and flip, and bake for 12 minutes or until golden.

In a medium bowl combine the Forager Project Unsweetened Plain Cashewmilk Yogurt, fresh dill, lemon juice, garlic powder, and salt. Using a grater, shred the cucumber into fine pieces and add it to the bowl. Mix, taste, and add additional salt or garlic powder.

Assemble your baked falafel bowl. Add grilled summer vegetables and drizzle the cucumber dip on top of the baked falafels. Eat and enjoy!