Recipe: Vegan Falafel Buddha Bowls

Recipe: Vegan Falafel Buddha Bowls

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

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 23 Apr '20


Serves: 4–6

Prep time: 20 min

Cooking time: 1 hour


Ingredients:
For the falafel:

  • 400g tin chickpeas, 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
  • 4 tbsp olive oil
  • 2 avocados
  • 3 tbsp tahini
  • 1 cup couscous
  • 1 handful fresh parsley, chopped
  • 1 fresh red chilli, chopped finely
  • salad leaves, to serve
  • hummus and pickled beetroot, to serve


Method:

  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 one cup boiling water. Cover and set aside for two 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 it. 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 and get your desired consistency.
  6. To assemble each bowl, place a large spoonful of the herby couscous into a bowl and top with 3–4 falafel. Add some salad leaves and a large spoonful of the tomato and cucumber salad. Next, 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 tahini dressing.


Vegan falafel Buddha bowl


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