Lu and I have this bad habit of ordering the same meal from the same restaurants over and over again, until we end up not liking that meal ever again.
Most recently, that happened with our favorite Turkish restaurant. We ordered falafel probably 20 times in a little over a month and didn’t think we could ever look at falafel again!
So, it’s been a few months since we had falafel together, but now, I have a new way to enjoy our beloved but overdone falafel: homemade falafel in spiralized veggie bowls!
If you’ve never made homemade falafel, get ready to surprise yourself – it’s super easy, quick, and gratifying. This falafel recipe is for baked falafel, so we’re skipping the deep fryer. That means the falafel won’t be as hard and crispy, but it’ll still have those same flavors.
The falafel here is placed over the subtly sweet and velvety butternut squash noodles, accompanied by the leafy kale and drizzled lightly with tahini, which is the perfect companion to falafel.
The falafel is made from chickpeas, so it’s protein-packed, vegan friendly, and saves well.
If you just don’t have the time to make your own falafel (but seriously, all you really need is a bowl, a food processor, and an oven), then order or buy falafel and place atop this noodle bowl.
Hope everyone is setting their weeks up for success by meal planning and prepping today! Happy Sunday-ing!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.