Makes 4 servings
Level up your grain bowl game with our Falafel Power Bowl. A mix of pickled and raw vegetables add tang and a satisfying crunch, while large bites of homemade falafel on a bed of quinoa make this bowl truly filling. What really sets this power bowl apart from others is the green tahini dressing. Creamy tahini is blended with fresh herbs, lime juice and garlic, and finished off with a blend of spices. It adds so much fresh flavor to this power bowl that you might want to make a double batch. Bonus: this ultra-satisfying and energizing meal is also vegan and gluten-free, and ideal for weekly meal prep.
In a medium bowl, whisk together vinegar, sugar, and salt. Stir in cucumber. Let sit for minimum 30 minutes before serving. Transfer to jar or airtight container; refrigerate if making ahead.
In a small pot, combine vinegar, water, sugar and salt. Bring to a boil over high heat to completely dissolve salt and sugar. Place onions in a heat proof bowl. Pour hot brine over onions and cool. Transfer to jar or airtight container; refrigerate until ready to use.
Green tahini dressing
In a blender or food processor, combine tahini, parsley, cilantro, lime juice, water, salt and garlic. Process until mixture is smooth and fully combined. Refrigerate in airtight container.
In food processor combine soaked and drained chickpeas, parsley, cilantro, 2-1/2 tbsp oil, salt, pepper, cumin and garlic; pulse until mixture is fully blended.
Pour Wesson Canola Oil into pot; heat over medium-high heat to 350°F. Deep frying tip: Insert the end of a wooden spoon into the hot oil, if many bubbles form around the wooden spoon and they start to float up, the oil is ready to use.
Shape 1-ounce (about 2 tbsp) portions of the falafel mixture into balls. Deep-fry balls for 4 to 5 minutes until lightly golden. Remove to paper towel lined baking sheet.