Keep your glow all fall! Easy homemade falafel, roasted veggies, and flavorful sauce all in one big bliss bowl!
Prep Time: 30 Mins Cook Time: 25 Mins Yield: 8 Servings
Simple 5 Ingredient Baked Falafel
2 cups cooked lentils
1 huge handful (a cup or so) fresh cilantro leaves and stems
1 huge handful (a cup or so) fresh parsley leaves and stems
half a jalapeño (if you like spicy – leave ribs and seeds!)
1 1/2 tablespoons olive oil
1-2 cloves garlic
a squeeze of lemon juice
1 teaspoon salt
1-2 tablespoons almond flour
Preheat the oven to 350 degrees. Pulse all ingredients except flour in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.
Stir in the flour – just one tablespoon at a time, until it’s just dry enough to handle. Form into 9 patties and bake for 18 minutes. Remove from oven and use in salads, sandwiches, bowls, etc. Refrigerate for a few days or freeze.
For the roasted veggies
1 head cauliflower
2 tablespoons olive oil
4 teaspoons cumin
salt and pepper to taste
For the Bliss Bowls
8-10 pieces of Simple 5 Ingredient Baked Falafel
2-3 cups spinach
1-2 cups chopped red cabbage
1 jalapeño, cut into slices
1/4 cup crushed pistachios
tahini, lemon juice, and/or olive oil for drizzling
Falafel: Make this falafel so you have it all ready to go! It takes about 30 minutes.
Roasted Veggies: Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan (a jelly roll pan works well because then the veggies don’t slide off). Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin, salt, and pepper. Toss around on the pan to combine. Bake for 20-30 minutes – stir occasionally, but not too often otherwise you’ll disrupt the browning process. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool.
Bliss Bowl Assembly: Assemble spinach, red cabbage, falafel, carrots, and roasted cauliflower in the bowls. Top with jalapeño and pistachios. Drizzle with tahini, lemon juice, olive oil, and salt and pepper as needed.