Kitchen Cupboard Vegan Falafel Bowl

 

Ingredients {serves 2}

 

Falafel:

150g chickpeas (about 1/2 standard can, drained)

1 tbsp chickpea/gram flour (plain flour works fine too)

1/2 red onion, finely chopped

1/2 tsp baking powder 

1 tbsp olive oil

Juice 1/2 lemon

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp garlic powder

1/2 tsp salt

 

Beetroot Hummus:

150g chickpeas (about 1/2 standard can, drained)

150g sliced, cooked beetoot (from a jar)

3 tbsp tahini

3 tbsp olive oil

1/2 tsp garlic powder

Pinch of salt and pepper

 

Tabbouleh:

1/3 cucumber, chopped into small chunks

10 cherry tomatoes, halved

1/2 red onion (omit or roast alongside the falafel if you don't like raw!)

1/2 uncooked pearl couscous (other grains would work too, for instance quinoa)

Juice 1/2 lemon

1 tbsp olive oil

Salt, pepper and garlic powder to season

 

Assembly extras:

Roasted veggies: we went for carrots

Sliced beetroot (also from a jar)

Leaves

Avocado slices

 

 

Method

 

Pre-heat your oven to 200 degrees C and line to baking trays.

 

Start with a little prep:

If you are roasting some veggies to serve in your bowl chop them, cover with a little oil, salt and pepper, and pop on one of the roasting tins. Drain and rinse your chickpeas. Peel and slice your red onion according to the above instructions. And chop the cucumber and tomatoes.

 

The falafel:

To make your falafel simply combine all the ingredients, expect for the red onion) in a bowl or food processor, either pulsing or mashing to combine. You want the consistency to stay fairly chunky. If it isn't coming together well add a tbsp more oil, if it seems too wet add a tbsp more flour. 

Mix in the chopped red onion by hand. And then form the mixture into small balls. Place these on the other baking tray, and then into the oven with the roast veg for 25 minutes. 

 

Meanwhile:

Rinse the couscous well and then cook according to packet instructions.

To make the hummus simply combine all the ingredients, again either using a food processor, hand blender, or masher, until smooth and creamy. If you prefer a 'thinner' hummus, add a splash more oil or of water. Set aside.

 

Assembly: 

Remove the falafel and veg from the oven. Whilst it cools slightly make the tabbouleh. Drain any water from the couscous and mix it with all the other ingredients in a bowl.

 

Serve between to bowls with a big dollop of the hummus each and an extras you might fancy!


Enjoy! And let me know if you give it a go.

 

 

 

 

 

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