Black Bean Falafel Bowls

Falafels gone Mexican! Black Bean Falafel Bowls with Cucumber Pico De Gallo and Cilantro Crema.

FALAFEL:
1 Tbs ground flax seeds + 2 Tbs hot water
1 can organic black beans, rinsed
1 medium onion, quartered or roughly chopped
1 large garlic clove
¼ cup cilantro, packed
½ cup cooked quinoa (I used tri-colored)
1½ tsp ground cumin
¼ tsp salt
¼ tsp pepper
⅛ tsp ground chili powder
pinch of cane sugar
juice of ½ a lime
5 Tbs chickpea flour, or flour of choice

PICO DE GALLO:
4 Roma tomatoes, diced
1 cucumber, diced
½ red onion, finely chopped
big handful cilantro, finely chopped
juice of ½ lime
salt and pepper to taste
pinch of cane sugar, optional
½ Tbs olive oil, optional

CILANTRO CREMA:
½ cup plain Greek yogurt (or plain yogurt of choice)
1 small avocado
juice of 1 lime
big handful of cilantro
1½ Tbs olive oil
salt to taste
1-2 Tbs water, or as needed to thin out

View the full recipe at Beetific Beginnings →