‘Dumpster Fire’ is the first adjective I’d use to describe 2018. It’s been a high-stress roller-coaster of a year and TBH I’ve spent so much time wishing it away. But even in the most hectic seasons, there is still good and the reality is we have quite a bit to be thankful for.
In the season of busy, Jay and I had become passing ships in the night. Each with our own agenda and little free time to afford each other. When an open weekend popped up on the calendar we took advantage and jetted off to Las Vegas. Our time there was brief, but we managed to walk most of the strip, eat some incredible food, and check out the aquarium at Mandalay Bay.
As short of a trip as it was, it did end up being just enough time to offer a little mental reset. Vacations, even short ones, have a way of doing that. We returned refreshed and ready for the next season life has for us.
We ate good in Vegas. One of my favorite meals we enjoyed was at ‘Hash House a Go-Go‘ in The Linq. Jay and I each enjoyed giant skillets packed with roasted potatoes, scrambled eggs, and a heavenly, buttery biscuit topped with the most delightful homemade strawberry jam. We practically had to be wheeled out of the restaurant because we ate every single bite.
After indulging in Vegas and with the arrival of Spring I’m ready for some lighter eats. Specifically, lighter eats saturated with color, and packed with flavors and textures. These falafel bowls have it all. Warm, perfectly crispy falafel rounds, quick pickled beets, and a luxurious green sauce that belongs on just about everything from here on out.
Yes, there are a lot of moving parts here, but the sauce and beets can totally be made a day in advance. These bowls would be a perfect addition to a meal prep routine, as well. Blend the sauce, make the beets, cook the falafel and, ta da, you’ve got lunch for the week. You could save the falafel mix in an air tight container and pan fry whenever you have a hanerkin’ for fresh falafel.
While I love the convenience of canned goods, I’m using dried chickpeas for this recipe. After a failed attempt at using canned, I’m going to say it’s essential to use dry beans and let them soak for 12 hours. This will prevent the falafel from getting too soggy and help it get nice and crispy on the outside.
These bowls are completely vegan and absolutely brimming with flavor. Give them a try and tell me about it in the comments below!
- 1 Cup Dried Chickpeas
- 1 Cup Parsley packed
- 2 Cloves garlic
- 1 Tsp Cumin
- 1/2 Tsp Salt
- 2 Tbsp olive oil
- 1 Cup Water
- 1 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Sugar
- 2 Tbsp Salt
- 2 Medium Beets julienned (A.K.A. cut like french fries)
- 1/2 Cup Cashews
- 1 Cup Parsley packed
- 1/2 Tsp Salt
- Juice from 1 Medium Lemon
- 2 Tbsp olive oil
- 1/4-1/2 Cup Water
- 4 Medium Carrots julienned
- 1 Medium Zucchini julienned
- 1 Medium Yellow Summer Squash julienned
- 1 Head Purple Cauliflower julienned
- 2 Tbsp olive oil
- Generous Pinch Salt
- Place the chickpeas in a large bowl and cover with cold water. Allow to soak for at least 12 hours. Drain and add to a food processor or high powered blender along with the rest of the ingredients except for the olive oil. Pulse until the mixture is still a little coarse, but holds together when pressed. Preheat a medium skillet over medium-high heat and add the olive oil. Use your hands or a scoop to form balls and drop in the hot oil. Gently press to form flat disks and allow to cook until brown on each side. Remove from the heat and season with additional salt, if desired.
- Combine all the ingredients in a small sauce pan and bring to a boil. Turn the heat down to medium and allow to simmer for 5 minutes. Remove from the heat. The beets will be ready to use right away, but for maximum flavor add the beets along with the liquid to a container and store in the fridge for a day.
- Add all the ingredients except for the water to a food processor or high powered blender. Pulse until combined then slowly add the water while continuing to blend until you've reached your desired consistency.
- Preheat the oven to 415. Add the veggies to a sheet tray and drizzle olive oil on top. Toss to combine then sprinkle with a generous pinch of salt. Roast until the veggies are tender and starting to brown on the edges, about 15-25 minutes. Lay the veggies in the bottom of your bowl and top with falafel, beets, and cashew sauce. Serve and enjoy!
* You can really use a combination of any roasted veggies here
