Recipe By: Sam Weiss, HealthWorks Peer Educator

Ingredients:​

• 1 c zucchini noodles, cooked​
• ½ c quinoa, cooked according to package directions​
• ½ c broccoli, steamed​
• 1 bundle fresh parsley (~2 cups chopped)​
• 1 garlic clove or more to your liking​
• 2 Tbsp lemon juice​
• Dash of salt and pepper​
• 1 1/4 tsp cumin​
• 1 15-oz can chickpeas, well rinsed and drained​
• 1/3 c ground almonds​
• 1 Tbsp olive oil

Directions:​

1. To make falafels: put parsley, garlic, lemon juice, salt, pepper, cumin, chickpeas and almonds into a food processor. Process until well combined and dough like.  ​
2. Form mixture into 4-5 round patties and lightly fry on the stove top in olive oil over medium-high heat until golden brown.​
3. Cook zucchini noodles as directed by packages.​
4. Layer quinoa, zucchini noodles and broccoli in a bowl. Top with falafel.​