Greek Lentil Falafel Bowl
Chef
George Mandakas
Hospital
NYU Langone Health
Prep time
1 ½ hours
Cook time
35 minutes
Yield
12 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
4 ½ cups cooked brown lentils
1 ½ red onions
2 ¼ cups rice panko breadcrumbs
¾ cup mint
¾ cup parsley
6 tablespoons tomato paste
3 eggs
1 ½–3 teaspoons salt
1 ½ teaspoons paprika
1 ½ teaspoons oregano
3 teaspoons soy sauce
Juice of 1 ½ lemons
2 cups brown rice
4 cups vegetable broth
16 ounces tahini
1 ½ red onions
2 ¼ cups rice panko breadcrumbs
¾ cup mint
¾ cup parsley
6 tablespoons tomato paste
3 eggs
1 ½–3 teaspoons salt
1 ½ teaspoons paprika
1 ½ teaspoons oregano
3 teaspoons soy sauce
Juice of 1 ½ lemons
2 cups brown rice
4 cups vegetable broth
16 ounces tahini
preparation
Instructions
1. Preheat oven to 425 degrees.
2. Combine falafel ingredients in food processor and pulse until combined but textured.
3. Form into balls and bake 30–35 minutes.
4. Prepare rice pilaf and salad.
5. Assemble bowl with 3 ounces rice, falafel, salad, and drizzle with tahini sauce.
2. Combine falafel ingredients in food processor and pulse until combined but textured.
3. Form into balls and bake 30–35 minutes.
4. Prepare rice pilaf and salad.
5. Assemble bowl with 3 ounces rice, falafel, salad, and drizzle with tahini sauce.
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