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Falafel Bowl with Harissa Glazed Carrots & Dilly Garlic Sauce
2 or 4 Serving Dinner

Falafel Bowl

with Harissa Glazed Carrots & Dilly Garlic Sauce

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
930
FAT
46g
CARBOHYDRATES
95g
PROTEIN
31g

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INGREDIENTS

  1. 2 carrots, peeled and cut into ½-inch pieces
  2. 1 tbsp harissa paste
  3. 2 beets, peeled and sliced into ½-inch thick wedges
  4. 13.4 oz chickpeas, drained and rinsed (divided)
  5. ½ cup white quinoa
  6. 1 lemon, zested and juiced (divided)
  7. 1 shallot, roughly chopped
  8. 4 garlic cloves, peeled, 2 cloves minced (divided)
  9. 2 tsp dried dill (divided)
  10. 1 tsp ground cumin
  11. 1 oz tahini
  12. 3 tbsp garbanzo bean flour
  13. ⅓ cup vegan mayo
  14. Salt and pepper*
  15. 2 tsp vegetable oil*
  16. 3 tbsp + 1 tsp olive oil*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Large nonstick pan, Food processor, Small saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
930
FAT
46g
CARBOHYDRATES
95g
PROTEIN
31g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables and chickpeas

Preheat the oven to 425°F. Add carrot, harissa paste, 1 tsp vegetable oil, and a pinch of salt to one side of a baking sheet and toss. Add beet, 1 tsp vegetable oil, and a pinch of salt to the other side of the baking sheet and toss. Roast for 10 minutes. Add just ¾ cup chickpeas to the baking sheet, and return baking sheet to the oven. Cook until vegetables are tender, another 15 to 18 minutes. (4-serving meal: use 2 tsp vegetable oil, 2 tsp vegetable oil, 1½ cups chickpeas) TIP: If you are sensitive to spice, use just half of the harissa paste.

2
Cook the quinoa

Add quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes. Add lemon zest, just half the lemon juice, and 1 tsp olive oil, stir to combine, and cover to keep warm. (4-serving meal: use 2 cups water, 2 tsp olive oil)

3
Make the falafel mixture

Add shallot and peeled garlic cloves to a food processor and pulse until finely chopped. Add remaining chickpeas, just half the dill, cumin, tahini, and 1 tsp salt, and pulse until well chopped. Add the garbanzo bean flour and blend until the mixture is combined. (4-serving meal: 2 tsp salt)

4
Pan fry the falafel

Form the falafel mixture into four 2-inch wide patties. Add 3 tbsp olive oil to a large nonstick skillet over medium-high heat. Add falafel and cook until browned and crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. (4-serving meal: form 8 patties) TIP: Work in batches for the 4-serving meal, and add more oil as necessary.

5
Make the dilly garlic sauce

Add remaining lemon juice, minced garlic, remaining dill, mayo, and a pinch of salt to a small bowl and stir the dilly garlic sauce.

6
Serve

Divide quinoa between bowls. Top with harissa glazed carrots, roasted chickpeas, and wedged beets. Top with falafel and dollop with dilly garlic sauce. Enjoy!

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