Falafel Bowl

Ingredients

• 12 pieces falafel
• 2 cups cooked rice
• 1 can (15 oz) chickpeas
• 2 medium bell peppers
• 1 medium red onion
• 1 cup cherry tomatoes
• 1 medium cucumber
• 2 tablespoons olive oil

Instructions

1. 1

   Preheat oven to 425°F. Slice bell peppers and onion into strips, toss with 1 tbsp olive oil, salt, and pepper.

2. 2

   Roast vegetables on a baking sheet for 20-25 minutes until tender and lightly charred.

3. 3

   While vegetables roast, cook falafel according to package instructions (bake or fry until crispy).

4. 4

   Drain and rinse chickpeas; pat dry. In a skillet, heat 1 tbsp olive oil over medium-high, add chickpeas and cook until slightly crispy, about 5 minutes.

5. 5

   Chop tomatoes and cucumber into bite-sized pieces.

6. 6

   Assemble bowls: divide rice among 4 bowls, top with roasted vegetables, chickpeas, falafel, tomatoes, and cucumber.

7. 7

   Drizzle with tahini or yogurt sauce if desired, and serve warm.

Tools you’ll need

• baking sheet
• skillet
• knife
• cutting board
• mixing bowl

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