Prep time: 20 min
Cooking time: 1 hour
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.