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Crispy Vegan Black Bean Falafel Bowls (gluten-free)

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  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 26 mins

Yield: About 9 falafels 1x

Ingredients

Scale
  • Black Bean Falafel:
  • 1.5 cups black beans (I used unsalted)
  • 1/2 sweet onion
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Bowl ingredients:
  • 2 cups arugula
  • 2/3 cup cooked quinoa
  • 1/3 cup corn
  • 1/3 cup diced tomatoes
  • 1/2 avocado, sliced
  • 2 scoops goat cheese (omit if vegan)
  • Blue Moose of Boulder Lime & Black Bean Hummus

Instructions

  1. Preheat oven to 350 degrees
  2. Add black bean falafel ingredients to food processor and pulse until well combined
  3. Form into small patties and place in fridge for 15 minutes
  4. Heat a skillet with avocado oil and place black bean falafels onto skillet and cook for 2 minutes on each side
  5. Bake in oven for 10-15 minutes (outside should be crispy and instead not too soft)
  6. Assemble bowl with ingredients, black bean falafel and Blue Moose of Boulder Lime & Black Bean Hummus
  7. *Enjoy black bean falafels within 4 days of making, store in fridge in airtight container
  • Author: rachel mansfield
  • Category: vegetarian, gluten-free
  • Cuisine: lunch, dinner

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https://rachlmansfield.com/crispy-vegan-black-bean-falafel-bowls/