Fill your belly and soul with this nourishing Baked Falafel Buddha Bowl, a melting pot of flavors and textures packed with wholesome ingredients! This recipe is satisfying to both vegetarians and meat eaters.
WHAT IS A BUDDHA BOWL
A Buddha Bowl is a bowl packed so full that it resembles a round “belly” like the belly of a Buddha. It’s a melting pot of flavors and textures packed with simple pure and earthy food and enjoyed with deep gratitude.
This recipe features some of my favorite ingredients; chickpea, quinoa, avocado, baby spinach, cashew nuts, cherry tomatoes, homemade pickled radishes, fresh mint and tahini dressing.
Chickpeas are used to make the main star of the dish; falafels. And together with the rest of the ingredients, this recipe creates a delicious meal packed with good amount of protein that is perfect for both lunch and dinner. It is so darn good that you’ll want to dive your fork into this colorful bowl of mouthwatering flavor.
TIPS FOR MAKING THIS RECIPE
When it comes to ingredients, you can be creative! You can use any of your favorite seeds nuts and greens. You can replace the tahini sauce with store-bought hummus for a quick put together meal or use yogurt sauce instead. The possibilities are endless.
You need to soak dried chickpeas minimum two days in advance. Don’t use canned chickpeas, the result will not be the same! The falafel mixture and tahini dressing can be prepared a day in advance and kept covered in refrigerator.
DID YOU MAKE THIS RECIPE?
- 1 cup dried chickpeas, soaked in water for 24 hours
- 1 small onion
- ½ cup fresh parsley
- 4 cloves garlic
- 1 tablespoon quinoa flour
- 4 teaspoons lemon juice
- ¼ teaspoon cardamom powder
- ¼ teaspoon ground coriander
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 teaspoons cumin powder
- 1-2 tablespoons extra virgin olive oil, for brushing
For Pickled Radishes
- 125g radishes
- ½ cup apple cider vinegar
- ½ cup water
- 11/2 teaspoons salt
- 2 tablespoons maple syrup
- 2 garlic cloves
- ¼ teaspoons fennel seeds
- ¼ teaspoons coriander seeds
- ¼ teaspoons red pepper flakes
- ¼ teaspoons whole mustard seeds
For Tahini Dressing
- Follow the recipe here
For Rest of the Ingredients
- Handful of baby spinach or your favorite green
- 3 color cooked quinoa
- handful of cherry tomatoes
- 1 Avocado, sliced
- handful of cashew nuts or any or mix of your favorite nuts and seeds
- handful of julienned mint to garnish
- Drain the chickpeas and discard water.
- In a food processor with S blade attached, process together chickpeas, onion, garlic, parsley, quinoa flour, lemon juice, cardamom, coriander, black pepper, cayenne and cumin until a paste-like mixture is achieved. Don’t over process it! we don’t want it turning into hummus, the mixture should still be slightly chunky somewhere between couscous and a paste. Make sure to Scarp down the sides of the bowl as needed to mix all the ingredients together. Taste the mixture and add more salt and pepper if needed.
- Transfer to a bowl and mix again with a fork to make sure all the ingredients are well combined. Cover the bowl and refrigerate for 1-2 hours.
- To make your pickled radishes, slice the radishes into thin rounds and put them in a jar. Add fennel seeds, coriander seeds, red pepper flakes and mustard seeds to the jar as well.
- In a small saucepan, combine, vinegar, maple syrup, whole garlic cloves water and salt. Bring to a boil gently while stirring the mixture occasionally. Once it came to a gentle boil, remove from the heat and pour over radishes. Set aside.
- Spray your baking sheet lightly with oil. If you don’t have a nonstick baking sheet, you should line your baking sheet with a silicone mat or parchment paper.
- Form falafel mixture into patties (equal to ¼ cup measuring spoon for each patty), placing them on baking sheet. If you prefer You can also make the mixture into round balls, that will be approximately 2 tablespoons of mixture per falafel. You can make the balls or patties smaller or larger depending your personal preferences.
- Brush each patty with oil then bake in the oven for 20-25 minutes. turning them once in the middle of cooking period.
- To assemble the bowl, add the greens to the base of the blow and top it up with quinoa, cashew nuts, cherry tomatoes, avocado slices, falafel patties, radishes. Drizzle with tahini sauce and julienned mint.
Leftovers of pickles can be stored in an air tight container and refrigerated for couple of weeks.