Lunch

Avocado falafel bowl

  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 5 minutes
  •       

Ingredients

For the chickpeas
1 tbsp olive oil
1 brown onion, diced
400 g chickpeas, rinsed and drained
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp garlic powder
½ tsp ground cinnamon
large pinch of salt
For the salad
½ cup cooked couscous
½ cup diced cucumber
½ cup diced tomato
½ cup chopped parsley
¼ cup chopped coriander
¼ cup sliced spring onion
1 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
salt and pepper, to taste
For the dressing
3 tbsp tahini
1 tsp minced garlic
1 tbsp maple syrup
1 tbsp soy sauce
2 tbsp lime juice
½ cup warm water
To serve
1 avocado, cut in half, seed and skin discarded
pickled red cabbage and onion
fennel and dill fronds
pomegranate seeds
extra virgin olive oil, mint, salt and pepper

Method

1

Prepare chickpeas by heating oil in a frying pan and sautéing onion until soft. Then add chickpeas and all spices and seasonings. Mix and cook for a few minutes.

2

Make the salad by mixing all ingredients for it in a bowl.

3

Make the dressing by mixing all ingredients for it in a jar until smooth.

4

Spoon the salad in a large shallow serving bowl. Top with chickpeas and drizzle with half the dressing.

5

Add avocado halves, pickled cabbage and onion, fennel and dill fronds, pomegranate, oil, salt and pepper. Drizzle with the remaining dressing. Serve immediately.

Ingredients

For the chickpeas
 1 tbsp olive oil
 1 brown onion, diced
 400 g chickpeas, rinsed and drained
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp smoked paprika
 ½ tsp garlic powder
 ½ tsp ground cinnamon
 large pinch of salt
For the salad
 ½ cup cooked couscous
 ½ cup diced cucumber
 ½ cup diced tomato
 ½ cup chopped parsley
 ¼ cup chopped coriander
 ¼ cup sliced spring onion
 1 tbsp olive oil
 2 tbsp lemon juice
 1 garlic clove, minced
 salt and pepper, to taste
For the dressing
 3 tbsp tahini
 1 tsp minced garlic
 1 tbsp maple syrup
 1 tbsp soy sauce
 2 tbsp lime juice
 ½ cup warm water
To serve
 1 avocado, cut in half, seed and skin discarded
 pickled red cabbage and onion
 fennel and dill fronds
 pomegranate seeds
 extra virgin olive oil, mint, salt and pepper

Directions

1

Prepare chickpeas by heating oil in a frying pan and sautéing onion until soft. Then add chickpeas and all spices and seasonings. Mix and cook for a few minutes.

2

Make the salad by mixing all ingredients for it in a bowl.

3

Make the dressing by mixing all ingredients for it in a jar until smooth.

4

Spoon the salad in a large shallow serving bowl. Top with chickpeas and drizzle with half the dressing.

5

Add avocado halves, pickled cabbage and onion, fennel and dill fronds, pomegranate, oil, salt and pepper. Drizzle with the remaining dressing. Serve immediately.

Notes

Avocado falafel bowl

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