Allergy-Friendly Quinoa Falafel Bowl with Red Pepper Sauce

For shallot and pepper sauce, preheat oven to 400° F.Place shallots on a foil sheet, drizzle with oil and wrap to enclose. Bake for 20-30 minutes or until soft.Put roasted shallots, parsley, pepper, vinegar and salt in a blender. Puree until smooth. Transfer to a small bowl and refrigerate until needed.For quinoa pilaf, heat oil in a medium saucepan over medium heat. Add onions and cook for 6 minutes, stirring occasionally, to slightly caramelize. Add lime juice and cook 1 minute.Add broth, quinoa, raisins, cinnamon sticks and salt and stir to combine. Bring to a boil. Cover and reduce heat to low. Cook 20 minutes, or until liquid is absorbed. Remove pan from heat and let sit 5 minutes. Fluff quinoa with a fork.For falafel, put chickpeas, onion, cilantro, parsley, garlic, jalapeño, salt, cumin, coriander, paprika, curry powder and pepper in a food processor. Pulse until coarsely chopped, stopping to scrape down bowl as needed. Add lime juice and pulse to combine.Transfer mixture to a large bowl. Fold in quinoa, sweet potato, peas and flour.For each falafal, drop 2 heaping tablespoons of chickpea mixture onto a sheet pan lined with parchment paper. Gently shape into disks about 3/4-inch thick.Fill a deep fryer with oil and preheat to 325° F or heat 1/4 cup oil in a large skillet over medium heat. Fry in deep fryer for 3 minutes, or in skillet for 2-3 minutes per side, adding more oil to skillet as needed.To assemble bowl, steam carrots for 5 minutes or until tender. Divide the pilaf among 6 bowls. Top each with carrots, avocado, tomatoes and 3 falafel. Drizzle with roasted shallot and pepper sauce.