BASE LAYER Cooked rice or quinoa Fresh spinach or arugula falafel balls see notes for link to recipe RAW & COOKED VEGGIES - choose a minimum of 5 Raw: chopped tomatoes, peppers, cucumber and radishes. Baked, grilled or roasted: peppers, zucchini or eggplant Extra: Kalamata olives, roasted chickpeas, chopped parsley (link for roasted chickpeas in NOTES) POMEGRANATE TAHINI SAUCE 3½ tablespoon tahini paste 2 tablespoon lemon juice 4 tablespoon water (more if needed) 1 tablespoon pomegranate molasses 1 small garlic clove, minced POMEGRANATE SALAD DRESSING 1½ teaspoon ground sumac ¼ cup olive oil 3 tablespoon lemon juice 2 garlic cloves, chopped 2 tablespoon pomegranate molasses 1 tablespoon honey ¼ teaspoon salt
Cook Mode Prevent your screen from going dark
POMEGRANATE SALAD DRESSING ASSEMBLING FALAFEL BOWLS Add base layer of rice and greens to each bowl.
Add falafel balls and a small dish of Pomegranate Tahini Sauce (or hummus if desired).
Arrange a variety of veggies on top alternating colours to create a beautiful bowl.
Serve Pomegranate Salad Dressing on the side.