Spicy Falafel buddha bowl
An easy, delicious, simple baked spicy falafel bowl. The combination of the roasted spicy cauliflower with the creamy avocado, fragrant falafel, topped with a zingy tahini dressing will make you wonder how a dish so simple can be packed with so much flavour. This recipe makes for a great lunchtime meal or a lovely light supper. The added bonus is that it's pretty darn healthy too!
680g cooked lentils
1 large handful of fresh coriander
1 large handful of fresh parsley
Half a jalapeno
2 cloves of garlic
A squeeze of lemon juice
1 teaspoon salt
1-2 tablespoons of all-purpose flour
1 cauliflower head
1 tbsp. cumin
½ tbsp. paprika
½ tbsp. cayenne pepper
80 grams of rocket
Half a jar of pitted olives (black or green depending on preference)
1x 600g tin edamame beans
2 carrots grated
1-2 tbsp. tahini
Juice of half a lemon
1/2 tbsp. olive oil
Preheat the oven to 350 degrees.
Cut the cauliflower into small florets. Place in a roasting tray, and drizzle with oil, cumin, cayenne pepper, paprika, salt and pepper. Roast for 30 mins making sure to turn a few times.
Put all the the falafel ingredients (except for the flour) into a food processor and pulse until blended.
Stir in the flour until the consistency is dry, but not too much that it doesn’t hold together.
Form the mixture into 9 balls and bake for 15-18 mins.
Whilst the falafels are in the oven, wash the quinoa and cover in a pan with 260g cold water. Bring to the boil and simmer for 20 mins. Add water if necessary.
Whilst everything is cooking, cut the avocado into cubes and shred the carrot using a grater.
Next, whisk up the ingredients for the dressing. Add water until you have desired consistency.
Once everything is cooked, place all the ingredients into a bowl, and enjoy!
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