Falafel Cabbage Bowls - Radiant Rachels

Falafel Cabbage Bowls small This colourful, fresh supper is perfect to celebrate the beginning of the spring season! Well, for those of you outside of Canada anyway. For us British Columbians, we are still experiencing a whole lot of showers, rain, and wind. However, I am super excited for some warmer weather to make its way here in the spring!

If you don’t want to eat this as a burrito/taco goodness, you can definitely use a fork and dig in before eating the red cabbage bowl! I love falafels for the flavours of the spices; they are usually served in pita bread. Because canned chickpeas are so salt-laden and the dried version requires advanced preparation, I decided to make falafels using no chickpeas. It turned out amazing, and there’s no cooking required! These are the real deal, no excess oils and just the plain delicious abundance of vegetables and seasonings.

I also made a little “alfredo” salad underneath the falafels, which is all vegan and gluten-free. A little guacamole and some corn or peas make these wraps/bowls complete.

Raw Vegan Falafel Bowls

Falafels

3/4 cup sunflower seeds, raw

2 cups carrots, chopped

1/2 cup cilantro

1/4 cup parsley

1/2 cup scallions, chopped

juice of 1 juicy lime

3/4 tsp. cumin

1/2 tsp. paprika

1/2 tsp. red pepper flakes (less if you want less heat)

Few grinds of Himalayan sea salt, to taste

Alfredo sauce

1 1/2 cup almond milk

1 package extra firm tofu (about 300-350 grams)*

1/2 cup nutritional yeast

3 tbsp. cornstarch

1 tbsp. almond butter

1 tbsp. dijon mustard

1/2 tsp. Himalayan sea salt

1/2 tsp. paprika

*I used organic Superior tofu from Costco. Remember to always use organic soy products, as over half of the world’s soybean crops are genetically modified.

Garnish

Frozen corn/peas, defrosted
Kale leaves
1 med/large red cabbage or any cabbage of your choiceGuacamole (optional)

1 avocado

1/4 tsp salt

juice of 1/2 lemon

For the Falafels, measure everything into the food processor, until you reach a consistency you can shape. Try not to over whirl it! Shape each falafel with your hands (roll them into balls and gently flatten)

For the Alfredo Sauce, while everything in the food processor again and voila!

For the Guacamole garnish, mash all the ingredients together. (Is this even considered a step?)

Assembly: Using the cabbage as a “bowl”, fill your deforsted corn niblets and/or peas into your “bowl”. Sprinkle some kale leaves on top for a little oomph of nutrient boost. Dallop on the guacamole, and pile on the falafels.

Raw Vegan Falafel Bowls

About Rachel Chew

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