Falafel bowl
A grain-free falafel bowl with tomato parsley salad, cucumbers, black olives, and tahini sauce
Servings: 2 bowls
Ingredients
For the bowls
- 8-10 falafel
- 2 cups chopped parlsey about 1 bunch
- ½ cup quartered cherry tomato
- 1⁄8 cup diced red onion
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- sea salt and pepper to taste
- 1⁄4 cucumber sliced
- 8-10 brine-cured black olives
For the tahini sauce
- 1⁄2 cup tahini
- 1⁄2 cup water
- 1⁄4 cup lemon juice
- 1⁄4 teaspoon sea salt
Instructions
Parlsey tomato salad:
- Mix together the chopped parsley, diced cherry tomatoes and red onion. Add the olive oil and lemon juice and toss to mix well. Season with salt and pepper.
Tahini sauce:
- Add the tahini, water, lemon juice and sea salt to a blender and blend until smooth
For the bowls:
- Divide the tomato-parsley salad, falafel, sliced cucumber and black olives between 2 bowls. Drizzle with tahini sauce.