Baked Falafel Couscous Bowls recipes

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 cup fully-cooked green lentils
• ½ cup fresh parsley
• ½ cup fresh cilantro
• 4 cloves of garlic
• 1 small jalapeno, seeded and stemmed, chopped
• 3 tablespoons extra virgin olive oil
• zest from 1 lemon
• ¾ teaspoon kosher salt
• ½ teaspoon onion powder
• pinch of ground cayenne pepper
• pinch of ground cumin
• 2 tablespoons chickpea flour (or other flour of choice)
• couscous
• 1 pound of carrots, peeled and sliced
• ½ head cauliflower, cut into florets
• 1 large zucchini, sliced
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 cups fully-cooked Israeli couscous (rice or pasta may be substituted)
• 1½ cups chopped red cabbage
• ½ cup mixed nuts
• dressing

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