Savor falafels on a quinoa tabbouleh with sun-dried tomato, olives, parsley and lightly roasted vegetables in avocado oil and served with a side of cashew tzatziki sauce. It's a savory gluten free favourite!

Heating Instructions: For quick preparation. Preheat oven to 350 o F. Cover cooking tray with parchment. On one side place your falafels. On the other side your vegetables. Toast in oven for 10 minutes and check. Carefully forking through dish to incorporate the heat throughout. Enjoy over room temperature quinoa.

Storage: Store in refrigerator for 5 to 7 days.