Balsamic Beetroot Falafel Bowl

Preparation: 50 minutes // Serves: 2

What You'll Need

  • 1 Cup canned chickpeas
  • ¾ Cup balsamic beetroot
  • ¼ Cup tahini
  • ¼ Cup coriander
  • 1 Tbsp olive oil
  • 2 Tbsp water
  • ½ Lemon
  • ½ Tsp cumin
  • ½ Cup brown rice & quinoa, cooked
  • ½ Cup chopped walnuts
  • Salt/pepper
  • ¼ Head cauliflower
  • 1 Tbsp olive oil
  • ½ Tsp cumin
  • Salt/pepper
  • Remaining chickpeas
  • 1 Tsp harissa
  • 1 Tsp olive oil
  • 2 Cups of rocket and sprouts
  • ½ cucumber
  • 1 Carrot
  • 4 Tbsp hummus
  • ½ cup brown rice & quinoa, cooked
  • 1 Tbsp lemon (glaze)
  • 1 Tbsp olive oil (glaze)
  • 2 Tsp balsamic glaze

What to Do

  1. Preheat the oven to 180 degrees. Rinse chickpeas with cold water. Next place chickpeas alongside with the balsamic beetroot, tahini, fresh coriander, olive oil, water, salt/ pepper and lemon juice. Pulse all ingredients together until a course mixture forms. Scrape down sides and blend again until falafel mixture is smooth. Add rice into the food processor and pulse a few times, don’t blend in completely, so the texture of the rice remains. Lastly fold in chopped walnuts
  2. Form falafel mixture into 8 equal sized balls or slider shaped patties using a cookie scoop or your hands. Use a little bit of flour so falafels won’t stick onto cutting board or plate. Heat 1 tbsp of olive oil in a large saucepan and fry falafels for 3 minutes each side. Then place falafels onto a baking tray lined with parchment paper and bake for further 15-20 minutes. They should be crunchy on the outside and slightly soft on the inside.
  3. Cut cauliflower into florets and coat in spices and salt and pepper. Bake for 15 min or until golden brown around the edges.
  4. Toss left over canned chickpeas in harissa, salt and pepper. Heat 1 tsp of olive oil in a small saucepan and fry until crispy and golden brown.
  5. Massage sprouts and leaves with olive oil, lemon, salt, and pepper. Set aside. Peel carrots trim the ends. Once the skin is off, continue to use the peeler to create long, thin strips of carrots. Cut cumbers into thin slices. Toss leaves alongside with the brown rice and quinoa, cucumber, and carrot in a large bowl. Divide into two bowls serve with falafel, baked cauliflower and chickpeas and a big blob of hummus. Drizzle with balsamic glaze.