Fresh Falafel & Tzatziki Bowl from The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes fo

Ingredients

• 6 tablespoons water
• 3 tablespoons ground flax seeds
• 1 medium carrot, roughly chopped (1 heaping cup)
• ½ cup walnuts
• 2 zucchini, peeled into ribbons or spiralized
• 1 teaspoon dried dill or 1 tablespoon Fresh dill
• 2 teaspoons garlic powder
• 1 cup dry white quinoa
• 3 tablespoons nutritional yeast
• 3 tablespoons freshly squeezed lemon juice
• 1 garlic clove
• 2 teaspoons maple syrup
• 1 tablespoon nutritional yeast
• ½ cup water
• ¾ teaspoon onion powder
• 6–8 Campari tomatoes, quartered or 2 cups cherry tomatoes, halved
• 1 teaspoon onion powder
• 2 tablespoons freshly squeezed lemon juice
• ½ cup grated cucumber, peel on
• ¼ teaspoon red pepper flakes or to your preference
• 1 cup cashews, soaked for 2–3 hours
• 4 cups arugula
• ½ cup gluten-free oat flour
• ¾ teaspoon sea salt
• 3 cups cooked or canned chickpeas, drained and rinsed