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Falafel Farro Bowl
Crispy, baked falafel served with a chopped veggie salad on a bed of tender farro. Falafel Farro Bowl is a quick and easy lunch or meal prep.
Course
Lunch
Cuisine
Mediterranean
Total Time
30
minutes
minutes
Servings
2
servings
Author
Two Market Girls
Ingredients
1
cup
uncooked farro
8
falafel
1/2
cup
mixed olives
roughly chopped
optional sliced pickles
Chopped Salad
26
g
(½ cup) cucumber, cubed
70
g
(½ cup) cherry tomatoes, quartered
7
g
(¼ cup) parsley, finely chopped
15
mL
(1 tbsp) olive oil
10
mL
(2 tsp) white wine vinegar
pinch
salt
pinch
pepper
Hummus Tahini Dressing
60
g
(¼ cup) hummus
60
g
(¼ cup) tahini
15
g
(1 tbsp) dijon mustard
15
mL
(½) lemon, juiced
15
mL
(1 tbsp) maple syrup
30-60
mL
(2-4 tbsp) water
pinch
salt
pinch
pepper
Instructions
Cook farro:
Cook farro according to package directions and let cool to room temperature.
To make veggie salad:
To a bowl combine olive oil. white wine vinegar, salt and pepper. Mix to combine. Add cucumber, tomatoes and parsley and toss to combine. Set aside.
To make dressing:
Combine all ingredients to a bowl and mix until smooth. Optionally you could use a food processor or blender for this step.
To make falafel:
Heat falafel according to package instrustions.
Build bowl:
Add farro to bowl, top with chopped salad, falafel, olives and (optional) pickles. Drizzle with dressing.