Avocado falafel bowl

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

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.

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

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

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

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

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