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The Ultimate Baked Falafel Bowl

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Ingredients
  

Tabbouleh

  • ¾ cup dry quinoa
  • 1 bay leaf optional
  • 1 garlic clove
  • salt
  • 10 cherry tomatoes, quartered
  • ¼ cup parsley, chopped
  • 8-10 kalamata olives, halved
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 10-15 crushed pistachios sub walnuts

Hummus

  • 3 cups cooked chickpeas
  • 2 garlic cloves
  • ¼ cup tahini
  • 2-3 tbsp lemon juice
  • 6-8 tbsp cold water
  • 6 ice cubes
  • ½ tsp sea salt
  • ½ tsp ground cumin
  • 1 tsp red chili powder or cayenne
  • ¼ tsp black pepper

Pickled Red Onions

  • 1 red onion, thinly sliced
  • ½ tsp mustard seeds
  • 2 bay leaves
  • ½ tsp salt
  • 1 tsp maple syrup
  • ½ tsp red chili flakes
  • ½ cup water
  • ½ cup white vinegar

Instructions
 

Tabbouleh

  • Cook quinoa in 1.5 cups water on the stove. Add bay leaf (if using), garlic clove, and salt. Bring to a boil. Once it's boiling, reduce to low and cook until water has evaporated. Usually about 15 minutes. Set aside to cool.
  • In a mixing bowl, toss quinoa with the rest of the ingredients

Hummus

  • You can do this with canned chickpeas, but the best way to make hummus is with dry chickpeas. Soak them overnight, pressure cook them the next day (takes about 10 minutes), and make sure they cool before using for hummus.
  • Process the chickpeas. Then add garlic, tahini, and lemon juice. Process it together as well as you can before adding ice cubes. Process again. 
  • Add spices and salt. Then add 2 tbsp water at a time and process until it’s at desired texture. 

Pickled onions

  • Add ½ cup water to a small saucepan. As the water comes to a boil, add the following: mustard seeds, bay leaves, salt, maple syrup, and red chili flakes. Take it off the heat after it bubbles for 1-2 minutes.
  • Add the red onions to a jar. Pour everything from the saucepan over the onions. Pour the ½ cup of white vinegar over the onions. If there isn't enough liquid in the jar, add some more water.
  • Let it cool off at room temperature for at least 30 minutes or place in the fridge overnight.