Nutty Falafel Veggie Bowl with Spicy Yogurt Sauce
1 can chickpeas, rinsed and drained
2 tablespoons Justin's Classic Almond Butter
1/4 cup chickpea crumbs (or bread crumbs)
1 clove garlic, minced
1/4 cup fresh parsley
2 tablespoons lemon juice
1/4 teaspoon cumin
salt & pepper (to taste)
2 tablespoons olive oil
Spicy Yogurt Sauce:
½ cup plain Greek yogurt
2 tablespoons prepared horseradish
2 teaspoons ketchup
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
Vegetables: sautéed red onion, roasted broccoli, spinach, roasted bell peppers, roasted sweet potatoes
Toppings (optional): pine nuts, feta cheese
To make falafel, combine all ingredients (except olive oil) in the bowl of a food processor and pulse until mixture forms into a dough. Shape into 3-inch balls and set aside.
Heat olive oil in a large skillet over medium-high heat. Place falafel in pan and cook 5-6 minutes on one side. Flip falafel and cook until golden brown, 5-6 minutes more.
For the sauce, mix together all ingredients in a small bowl.
Serve falafel over vegetables of choice, salad or in a pita with sauce, pine nuts, and feta.