Falafel and Roasted Veggie Bowl

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Drain and rinse the chickpeas. Pat them dry with a paper towel.

3. 3

   In a food processor, combine the chickpeas, garlic, basil, smoked paprika, salt, and black pepper. Blend until the mixture is smooth and well combined.

4. 4

   Form the chickpea mixture into small balls or patties to make falafel. Place them on a baking sheet lined with parchment paper.

5. 5

   Peel and dice the sweet potato into small cubes. Slice the bell peppers, zucchini, and red onion into bite-sized pieces.

6. 6

   In a large bowl, toss the sweet potato, bell peppers, zucchini, and red onion with 1 tablespoon of olive oil, salt, and black pepper.

7. 7

   Spread the vegetables on a separate baking sheet lined with parchment paper.

8. 8

   Place both the falafel and the vegetables in the preheated oven. Bake for 20-25 minutes, flipping the falafel halfway through, until the falafel is golden brown and the vegetables are tender.

9. 9

   While the falafel and vegetables are baking, prepare the dressing by combining the juice of 1 lemon with 1 tablespoon of olive oil in a small bowl. Mix well.

10. 10

    Once the falafel and vegetables are done, remove them from the oven.

11. 11

    Assemble the bowls by placing a portion of roasted vegetables in each bowl, topping with falafel, and drizzling with the lemon-olive oil dressing.

12. 12

    Garnish with fresh basil leaves and serve immediately.