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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

Instructions

Falafel

  • 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.
  • Transfer mixture to a bowl and add parsley, flax meal and the rest of the onion and mix well.
  • 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.
  • Dehydrate for 6 hours at 115 F.

Sesame Dressing

  • Place all ingredients in a blender and blend until smooth.

Bowl

  • Place veggies in a bowl with two falafel patties on top and drizzle with sesame dressing.

Notes

Falafel recipe makes 18 - 20 patties, they will keep in the fridge for 2 weeks.