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Roast Cauliflower & Falafel Bowl

A great lunch or dinner jam packed with veggies.

60 4
Roast Cauliflower & Falafel Bowl | DonalSkehan.com, A great lunch or dinner jam packed with veggies.

light-meals

Roast Cauliflower & Falafel Bowl

A great lunch or dinner jam packed with veggies.

Thursday, August 4, 2016

1 x 400g tin of chickpeas, drained and rinsed

60g breadcrumbs

2 tbsp tahini paste or smooth peanut butter

1 large free-range egg

1 tsp ground coriander

1 tsp ground cumin

6 spring onions, thinly sliced

2 tbsp rapeseed oil

Sea salt and ground black pepper

For the roast cauliflower:

2 tbsp olive oil

1 x 400g tin chickpeas, drained and rinsed

1 small cauliflower, broken into small florets

1 tsp garam masala

1 tsp cayenne pepper

Spiced yoghurt;

100g natural yoghurt

1 tsp garam masala

Zest of 1 lemon

For the salad:

Half small red cabbage, finely shredded

25g sprouts

200g red quinoa, cooked

1 avocado, thinly sliced

8 cherry tomatoes, sliced in half

Food processor

Large roasting dish

Large frying pan

Small bowl

 

60 mins
Serves 4

Rice bowls, salad bowls, and indeed falafel bowls are common on the brunch and lunch menu’s of Los Angles’s restaurants. A bowl filled with fresh vegetables and plenty of good things can’t be wrong, right? This falafel bowl features spiced mini chickpea falafels, roast cauliflower, spiced yoghurt and a crunchy salad.

Preheat oven to 180˚C/ 350˚F/ Gas Mark 4
To make the falafels place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin and blitz until smooth. Remove the blade and stir through the remaining chickpeas and the spring onions. Season with sea salt and ground black pepper.
Form the mixture into twelve balls slightly bigger than a walnut and flatten slightly. Place on a plate, cover and set aside.
Place the cauliflower and chickpeas on a large roasting dish and drizzle with oil. Sprinkle with garam masala and cayenne pepper. Toss until the chickpeas and cauliflower pieces are completely coated. Place in the oven to roast for 35 minutes until the cauliflower is charred and the chickpeas are nice and crispy.
Place a large frying pan over a medium high heat and add the oil. Fry the falafels in the pan for 4–5 minutes on each side, until they have a nice golden colour.
In a small bowl mix together all the ingredients for the spiced yoghurt dressing and set aside.
Divide the cooked quinoa amongst four bowls along with the remaining salad ingredients, cooked falafel and drizzle with the yoghurt. Serve.
60 mins
Serves 4

Ingredients

1 x 400g tin of chickpeas, drained and rinsed

60g breadcrumbs

2 tbsp tahini paste or smooth peanut butter

1 large free-range egg

1 tsp ground coriander

1 tsp ground cumin

6 spring onions, thinly sliced

2 tbsp rapeseed oil

Sea salt and ground black pepper

For the roast cauliflower:

2 tbsp olive oil

1 x 400g tin chickpeas, drained and rinsed

1 small cauliflower, broken into small florets

1 tsp garam masala

1 tsp cayenne pepper

Spiced yoghurt;

100g natural yoghurt

1 tsp garam masala

Zest of 1 lemon

For the salad:

Half small red cabbage, finely shredded

25g sprouts

200g red quinoa, cooked

1 avocado, thinly sliced

8 cherry tomatoes, sliced in half

You'll Need

Food processor

Large roasting dish

Large frying pan

Small bowl

 

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