• 1 pack of falafels Cool & Simple
• 2 cups of farro, quinoa or brown rice, cooked
• ¼ cup of tahini (sesame butter)
• ¼ cup of lemon juice
• 2 tbsp of water
• 1 garlic clove, minced
• 3 tbsp of nutritional yeast
• Salt and pepper, to taste
• 1 ½ cup of cherry tomatoes, cut in two
• 1 cup of cucumbers, sliced in half circles
• 1 tbsp of fresh mint, chopped
• Juice of ½ lime
• 1 splash of extra virgin olive oil
• ¼ tsp of garlic powder
• Put the oven rack on the middle shelf and preheat oven to 430F.
• Put the falafels on a baking tray lined with parchment paper or a silicon sheet and bake for 12 minutes.
• Cook the farro, quinoa or rice according to instructions on packaging.
• Meanwhile, in a small bowl, mix the tahini, lemon juice, water, garlic, nutritional yeast and salt and pepper to taste.
• In another bowl, mix the cucumbers, tomatoes, mint, lime juice, oil and garlic powder.
• In deep dishes, serve the grains and top with falafels and tomato salad.
• Cover with tahini sauce and enjoy!