10/11/2022
This is the most fun I’ve had in the kitchen in a while! Our favorite restaurant right now is Cava. Never heard of it? It’s like the Mediterranean version of Chipotle. We eat there at least once a month - but sometimes up to two times in one week. It’s a problem.
While leafing through a Half Baked Harvest cookbook as I meal-planned, the Falafel Bowl recipe gave us new inspiration…what if we tried to make our own grains and greens bowls at home?!
I made falafel for the first time using Tieghan’s recipe, but I followed Cava’s lead on the rest. Wesley looked up copycat recipes for their crazy feta dip and melitzanosalata (Greek eggplant dip.) These were a labor of love, so I made enough to freeze for future bowls.
I put down a bed of arugula under warm basmati rice and placed my fried falafel on top. From there I built on with some of my favorites - Kalamata olives, pickled red onions, lemon tahini dressing, a dollop of both dips, and some fresh cucumbers. I garnished with a side of pita.
