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Vegan Mediterranean Falafel Bowl 2021-10-19 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

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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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2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

RED ONIONS

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3 lb PRODUCT OF CANADA CANADA No. 1 GRADE

1 cup
(250 ml)
cherry tomatoes, halved

1

English cucumber, diced

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COCKTAIL TOMATOES OR MINI CUCUMBERS

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1

half lemon

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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

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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

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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454 g, SELECTED VARIETIES

1/4 cup
(60 ml)
water

1

half lemon

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LEMONS BLUEBERRIES ASPARAGUS

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LEMONS BLUEBERRIES ASPARAGUS

$2.99 ea.

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

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

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