Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen.

These falafel are so versatile! Use them in rolls, salads or as meatball replacements – they are light, nutritious and perfect for warmer weather.

Serves: 4–6

Prep time: 20 minutes

Cooking time: 1 hour

For the falafel:

  • 1 tin chickpeas (400g), drained
  • 1 large clove garlic
  • juice of 1 lemon
  • 75g pine nuts
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil
  • large handful of fresh parsley and/or mint, chopped
  • 1 tsp chilli flakes
  • 2 tbsp plain flour

For the Buddha bowls:

  • 1 butternut squash
  • 150g cherry tomatoes
  • 150g cucumber
  • 2 tbsp fresh mint, chopped finely
  • juice and zest of 1 lemon
  • 1 fresh red chilli, chopped finely
  • 1 cup couscous
  • 4 tbsp olive oil
  • 1 handful fresh parsley, chopped
  • 3 tbsp tahini
  • 2 avocados
  • salad leaves
  • hummus and pickled beetroot


  1. Begin making the falafel by placing the chickpeas, garlic, lemon juice, pine nuts, sesame seeds, oil, herbs and chilli flakes into a food processor and blitz until a thick dough forms. Add in salt and pepper to taste along with the flour. Pulse through until well combined. Form the falafel mixture into balls and place on a lined baking tray. Bake at 200°C for 20–30 minutes, or until golden and crisp.
  2. Next, take the squash and slice lengthways. Deseed the squash and slice into 1cm half-moon shapes. Place the squash on a baking tray and drizzle with 3 tbsp olive oil. Scatter the chopped chilli over the squash, season with salt and pepper and roast in a preheated oven at 200°C for 30 minutes, or until golden and soft.
  3. Place the couscous into a bowl and top with 1 cup boiling water. Cover and set aside for a few minutes, until the water has been fully absorbed. Run a fork through the grains to loosen it. Add in 1 tbsp olive oil, a large handful of chopped parsley and the lemon zest. Set aside.
  4. Dice the tomatoes and cucumber and place into a bowl. Add in a drizzle of olive oil and a squeeze of lemon to dress. Stir the chopped mint through the salad.
  5. For the tahini dressing, mix the tahini with the juice of half a lemon. Mix until thickened and slowly stir in a few drops of hot water to loosen it and get your desired consistency.
  6. To assemble each bowl, place a large spoonful of the herby couscous into a bowl and top with a few falafel. Add some salad leaves and a large spoonful of the tomato and cucumber salad. Then place a few slices of the cooked squash into the bowl and, next to this, add half a sliced avocado. Finish the bowl with a spoonful of hummus, some pickled beetroot and a generous drizzle of the tahini dressing.

Vegan falafel Buddha bowl

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