While we’re not vegetarian or vegan, we are trying to eat more meat free meals. Lately we’ve started exploring the “fake meat” frozen section at the grocery store. Boca’s Chipotle Falafel Bites were intriguing to me. The mix of chickpeas and spice works very well together. I came up with this chipotle falafel bowl recipe for an easy weeknight meal.
I thought couscous would make a great base for this bowl, since falafel and couscous both originated in Northern Africa. Their textures also complement each other. If you’re unfamiliar with couscous, its basically tiny balls of pasta. My Kroger has it with the rice and grains.
Couscous can be awesome when it’s flavored well and quite blah if it’s not. Cooking couscous with crushed garlic, enchilada sauce, and a blend of spices ensures the base of this bowl doesn’t fall flat. And the enchilada sauce in the couscous plays well with the chipotle heat in the falafel bites.
There are usually 15 bites per bag, which gives 7-8 bites per bowl. In addition to the falafel bites, I kept things simple with just a few peppers. Mini peppers last awhile in the fridge and add so much color. Onions and I are declared enemies. But if that’s your thing, my fiancetaste tester assures me onions would go well in this dish.
On it’s own this bowl is tasty, but simple. I like to break up the falafel bites in my bowl so I get some of everything in each spoonful. A bit of cheese, avocado, or pesto add some more flavors and textures if you want them.
Since you’re eating such a healthy meal, enjoy a beer or glass of wine for balance!