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The other week, I was craving falafels, and typically, when I order them out, they come with cucumbers and tomatoes. Two ingredients I love, but my partner hates. So when I decided to make them at home, I knew I was going to have to think outside the box and come up with some other combination of ingredients that would still bring that delicious balance of flavors - brightness, acidity, crunch. That's how I landed on pickled radishes and carrots. I wasn't sure how my partner would feel about this bowl, but to my surprise, he really liked it. The acidity is balanced out by the creamy coconut quinoa and sweet tahini sauce. It really does hit all the right notes.
This is a recipe for 2. Double it up if you want leftovers or are making it for more people. Typically, I like to have leftovers, so I have something quick to eat the next day for lunch, but since I am almost always cooking food for two people, sometimes I end up with recipes just for two. Oh well.
This bowl features:
Store-bought frozen falafels - to cut down on overall prep time. We used Trader Joe's.
Coconut Quinoa - I used half water and half coconut cream to make this. You're left with a slightly sweet and super creamy grain that really balances out the pickles.
Quick pickled radishes and carrots - I use half apple cider vinegar, half hot water, and a generous pinch of salt to make these. Make them first, and they are ready by the time you finish everything else.
Cabbage salad - This salad is super simple and quick. Just shredded cabbage, apple cider vinegar, olive oil, green onion, salt, and pepper.
Avocado - Do I need to say much? I add avocado to most of my bowls. It's just delicious and beautiful.
Sweet Tahini - I am obsessed with tahini and use it often. Today, I made the dressing sweet and bright to balance out the pickles and tie the whole dish together. So good.
Garnish- mint, clover, and broccoli sprouts, sesame seeds.
Vibrant Falafel bowl w/ sweet tahini & pickled veggies
Serves 2
PICKLED VEGGIES:
1 cup shredded carrots
1 cup sliced radish
2 cups apple cider vinegar, divided
2 cups hot water, more as needed
Salt
4 Peppercorns, optional
2 springs mint, optional
COCONUT QUINOA:
1 cup quinoa, rinsed
5.4 fl oz coconut cream
1 1/3 cup + 2 tbsp water
Salt
CABBAGE
1/3 large head of cabbage, shredded
2-3 green onions, sliced
1/4 cup apple cider vinegar
1/2 cup olive oil
S&P
SWEET TAHINI
1/2 cup tahini
1/4 cup hot water
1-2 tbsp maple syrup
1 clove garlic, grated or pressed
1 lemon, juiced
S&P
BOWL:
Frozen store-bought falafels (we used Trader Joe’s)
Avocado, sliced
OPTIONAL GARNISH:
Clover or broccoli sprouts
Sesame seeds
Pickles jalapeño
Fresh mint
DIRECTIONS:
PICKLES: add the carrots and radishes to separate bowls. Add half the apple cider vinegar and hot water to each bowl. If needed, add a little more water to make sure the vegetables are fully submerged. Add a spring of mint to the carrots with a generous pinch of salt and set aside. Add some peppercorns & a generous salt to the radish and set aside.
COCONUT QUINOA: add the quinoa, coconut cream, water, and salt to a pot. Bring to a boil, lower to a simmer, and occasionally stir uncovered until all liquid is absorbed. Cover, remove from heat, and let finish in its own steam.
CABBAGE SALAD: add everything to a bowl, mix well, set aside.
SWEET TAHINI: add everything to a bowl, mix well, set aside.
FALAFELS: Cook falafels according to package instructions
BOWL ASSEMBLY: layer each bowl with quinoa, cabbage, carrots, radish, falafels, avocado, tahini sauce and desired garnishes. Enjoy!