Buckwheat & Falafel Nourish Bowl 🥗

Mediterranean Buckwheat & Falafel Nourish Bowl 🥗

Prep Time: 15 minutes Cook Time: 20 minutes Servings: 2

Ingredients

Falafel & Grain Base

• 4 small falafel patties, homemade or store-bought
• 1 cup cooked buckwheat groats or quinoa
• ½ cup cooked chickpeas
• ½ teaspoon olive oil
• ¼ teaspoon ground cumin
• Salt and black pepper, to taste

Salad & Toppings

• 2 cups chopped romaine lettuce
• ½ cup diced tomatoes
• ½ cup diced cucumber
• ¼ cup sliced black olives
• ½ cup hummus
• 1 tablespoon sesame seeds or flaxseeds
• Fresh parsley, chopped (optional)

Lemon-Tahini Dressing

• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 2–4 tablespoons water
• A pinch of salt
• Black pepper, to taste

Instructions

1. Bake the falafel: Preheat the oven to 375°F (190°C). Brush falafel patties lightly with olive oil and bake for 10–12 minutes, or follow the package instructions, until golden and heated through.
2. Cook the buckwheat: Rinse uncooked buckwheat and simmer according to package instructions, usually 10–15 minutes. Drain if needed and season with cumin, salt, and pepper.
3. Prepare the vegetables: Wash and chop the lettuce, tomatoes, and cucumber. Slice the olives and drain the chickpeas.
4. Make the dressing: Whisk tahini, lemon juice, minced garlic, salt, and pepper. Gradually add water until smooth and pourable.
5. Assemble the bowls: Divide lettuce and buckwheat between two bowls. Arrange falafel, chickpeas, tomatoes, cucumber, and olives on top.
6. Add toppings: Add a scoop of hummus to each bowl, drizzle with lemon-tahini dressing, and sprinkle with sesame seeds and fresh parsley.
7. Serve: Enjoy immediately while the falafel is warm and the vegetables are fresh.