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Vegan Mediterranean Falafel Bowl https://www.metro.ca/userfiles/image/recipes/bol-falafel-vegane-mediterraneen-11743.jpg PT15M PT20M PT35M
Preheat the oven to 375°F (190°C).Line a baking sheet with parchment paper.Divide each patty into two and shape into falafel balls.Place the falafels and sweet potato on the baking sheet. Pour a drizzle of olive oil on top and mix to coat. Bake in the oven for 20 minutes or until the falafels are golden brown and the sweet potato cooked.While the potatoes cook, combine the parsley, onion, tomatoes, and cucumber in a bowl. Squeeze the juice from half a lemon over the parsley mixture. Add the oil, season with salt and pepper and combine.Make the sauce: whisk the tahini, water, and juice of half a lemon in a bowl. Add a bit of water if the sauce is too thick.Place the parsley salad in a bowl with the falafel and sweet potatoes.Top with the olives and sauce.Source : Marie-Eve Caplette, nutritionniste
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4 L'audacieux broad bean, camelina, ginger, and boreal spices vegan frozen patty, thawed 1 sweet potato, peeled and diced 1 bunch parsley, chopped 1 red onion, chopped 1 cup (250 ml) cherry tomatoes, halved 1 English cucumber, diced 1 half lemon 1 teaspoon (5 ml) olive oil 1/4 cup (60 ml) kalamata olives Lemon tahini sauce: 1/3 cup (80 ml) tahini (sesame butter) 1/4 cup (60 ml) water 1 half lemon To taste salt and pepper
Vegan Mediterranean Falafel Bowl

Vegan Mediterranean Falafel Bowl

Rate this recipe
2 Votes
2
Main course
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    L'audacieux broad bean, camelina, ginger, and boreal spices vegan frozen patty, thawed
  • 1
    sweet potato, peeled and diced
  • 1 bunch
    parsley, chopped
  • 1
    red onion, chopped
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  • 1 cup
    (250 ml)
    cherry tomatoes, halved
  • 1
    English cucumber, diced
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  • 1
    half lemon
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  • 1 teaspoon
    (5 ml)
    olive oil
  • 1/4 cup
    (60 ml)
    kalamata olives

  • Lemon tahini sauce:
  • 1/3 cup
    (80 ml)
    tahini (sesame butter)
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  • 1/4 cup
    (60 ml)
    water
  • 1
    half lemon
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    LEMONS BLUEBERRIES ASPARAGUS

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    LEMONS BLUEBERRIES ASPARAGUS

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    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Divide each patty into two and shape into falafel balls.

Place the falafels and sweet potato on the baking sheet. Pour a drizzle of olive oil on top and mix to coat. Bake in the oven for 20 minutes or until the falafels are golden brown and the sweet potato cooked.

While the potatoes cook, combine the parsley, onion, tomatoes, and cucumber in a bowl. Squeeze the juice from half a lemon over the parsley mixture. Add the oil, season with salt and pepper and combine.

Make the sauce: whisk the tahini, water, and juice of half a lemon in a bowl. Add a bit of water if the sauce is too thick.

Place the parsley salad in a bowl with the falafel and sweet potatoes.

Top with the olives and sauce.

Source : Marie-Eve Caplette, nutritionniste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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