These simple to make beetroot falafel buddha bowls are an ideal packed lunch or light dinner! They’re totally vegan and baked, not fried!
You can build these buddha bowls up with whatever you like. I love to let the flavour of the beetroot falafels shine by pairing them with the pure simplicity of some fluffed up quinoa, kale massaged with salt, rapeseed oil and lime juice, hummus and a few slices of buttery avocado. The beetroot falafels really do speak for themselves – they’re slightly sweet from the beetroot and packed with flavour from the spices.
- 4 medium beetroots raw (350g peeled weight)
- 1 small sweet potato (150g peeled weight)
- 1 red onion
- 2 cloves garlic
- 1/2 cup fresh parsley including stalks
- 2 cans chickpeas drained and rinsed
- 1 tablespoon ground cumin
- 1 tablespoon` ground coriander
- 1 tablespoon smoked paprika
- 2 teaspoons nigella seeds
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons fine sea salt
- 3/4 cup gram flour (chickpea flour)
- cooked quinoa to serve
- shredded kale to serve
- hummus to serve
- avocado to serve
- Heat the oven to 180°C (350°F). Roughly chop the beetroot, sweet potato and red onion and place in a food processor with the garlic and parsley. Whiz until all ingredients are finely chopped. Tip into a large mixing bowl.
- Place the chickpeas into the food processor and whiz until very finely chopped. Add to the bowl with the vegetables.
- Get full recipe==>>eatloveeats.com