Dairy-Free Falafel Bowls with Quinoa and Roasted Vegetables

Instructions

1. 1To begin, place the 1 cup dried chickpeas in a large bowl and cover them with plenty of cold water; let them soak overnight. The next day, drain the chickpeas thoroughly and rinse them under cold running water.
2. 2In a food processor, combine the drained 1 cup chickpeas, 0.5 cup fresh parsley, 0.25 cup fresh cilantro, 3 cloves garlic, 1 tsp cumin, 0.5 tsp coriander, 1 tsp baking powder, 1 tsp salt, and 0.5 tsp black pepper. Process the mixture until it is finely ground but still has some texture, resembling coarse crumbs.
3. 3Form the falafel mixture into 12-16 small, flat patties, each about 3.81 cm (4 cm) in diameter and 1.27 cm (1.25 cm) thick. Preheat your oven to about 205°C (200°C).
4. 4On a large baking sheet, combine the 1 large sweet potato, cut into 2.54 cm (2.5 cm) cubes, the 1 large zucchini, cut into 2.54 cm (2.5 cm) pieces, and the 0.5 medium red onion, cut into 2.54 cm (2.5 cm) wedges. Drizzle with 1 tbsp olive oil and toss everything together to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender when pierced with a fork and show slight browning at the edges.
5. 5Rinse the 1 cup quinoa under cold water using a fine-mesh sieve. In a medium saucepan with a tight-fitting lid, combine the rinsed 1 cup quinoa with 2 cups of water. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
6. 6While the quinoa cooks, heat the remaining 2 tbsp olive oil in a 25.4 cm (25 cm) skillet over medium heat until it shimmers. Carefully place the falafel patties in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes per side, until they are golden brown and crisp. Transfer the cooked falafel to a plate lined with paper towels to drain any excess oil.
7. 7In a small bowl, whisk together the 0.5 cup tahini, 3 tbsp lemon juice, and 3 tbsp water until the dressing is smooth and creamy. If the dressing is too thick, add 1-2 teaspoons more water, one at a time, until it reaches a pourable consistency.
8. 8Divide the cooked 1 cup quinoa among four serving bowls. Top each bowl with the roasted sweet potato, zucchini, and red onion, and the freshly cooked falafel patties. Drizzle generously with the tahini dressing before serving.

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