Mains/ Salads

Falafel Buddha Bowls

Falafel Buddha Bowls

I was so excited for this post because I sprouted chickpeas for the first time and they turned out awesome! I don’t know why I waited so long!  One dish I love is falafels, so I decided to make a raw vegan falafel in a buddha bowl and they turned out amazing!

Sprouting legumes is very important because they are coated in phytic acid and when consumed do not allow your body to absorb nutrients and cause digestion problems.  Sprouting not only neutralizes phytic acid and enzyme inhibitors but also changes the composition so nutrient levels are increased.  Sprouting is super easy; here is an awesome instructional video from YumUniverse on how to sprout your own chickpeas.

Chickpeas are also very nutritious. Although they are high in protein (15 grams per cup!) they do not contain all essential amino acids for a complete protein but this can be easily supplemented by adding a rice or grain.  Chickpeas contain a high amount of vitamins and minerals, just one cup contains (RDI):

  • 15 grams protein
  • 12 grams fiber
  • 84% Manganese!!
  • 71% Folate
  • 29% Copper
  • 28% Phosphorous
  • 26% Iron
  • 17% Zinc

To keep the falafels raw I dehydrated them for 6 hours, but you can also cook them if you do not have a dehydrator.   I decided to add red cabbage, carrots, kale and sprouts to my buddha bowl; a traditional buddha bowl will have a grain so I could also add quinoa or to keep it raw, cauliflower rice!  The sesame dressing I included in this recipe pairs so well with the falafels, and would also work well as a salad dressing.  Enjoy! 

Falafel Buddha Bowls
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Falafel Buddha Bowl
Sprouted chickpea raw vegan falafel buddha bowl.
Author: Crystal Bonnet
Ingredients
Falafel
  • 2 1/2 cups sprouted chickpeas
  • 1 cup sun-dried tomatoes soaked for 20 minutes
  • 3/4 white onion onion chopped
  • 1/2 cup white sesame seeds
  • 1/4 cup parsley chopped
  • 1/4 cup flax meal
  • 2 cloves garlic
  • 3 teaspoons cumin
  • 1 teaspoon coriander
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • pepper to taste
Bowl
  • Kale chiffonade
  • Carrots shredded
  • Red Cabbage shredded
  • Sprouts of choice
Sesame Dressing
  • 1/4 cup white sesame seeds
  • 1/2 zucchini peeled
  • 1 clove garlic
  • 2 tablespoons coconut nectar
  • 1 tablespoon lemon juice
  • dash of salt
  • pepper to taste
Instructions
Falafel
  1. Place sprouted chickpeas, sun-dried tomatoes, 1/2 white onion, lemon juice, garlic, cumin, coriander, salt and pepper in the food processor and process until combined. Add a little water if needed.
  2. Transfer mixture to a bowl and add parsley, flax meal and the rest of the onion and mix well.
  3. Take a golf ball size of the falafel mixture and form into small patties with your hands. Coat each patty in white sesame seeds and place on a dehydrator tray.
  4. Dehydrate for 6 hours at 115 F.
Sesame Dressing
  1. Place all ingredients in a blender and blend until smooth.
Bowl
  1. Place veggies in a bowl with two falafel patties on top and drizzle with sesame dressing.
Recipe Notes
Falafel recipe makes 18 - 20 patties, they will keep in the fridge for 2 weeks.

 
 

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