FALAFEL BUDDHA BOWL
Servings: 2
Ingredients
Tabbouleh
- 1 1/2 cup cooked quinoa
- 1/2 punnet cherry tomatoes halved
- 1/2 cucumber deseeded and chopped
- 3 spring onions finely sliced
- 2 handfuls pomegrante seeds
- 1 handful toasted flaked almonds
Dressing
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 1/2 tsp maple syrup
- 1/3 cup finely chopped parsley
- 8 th-1/4 cup finely chopped mint based on preference
- 1 small garlic minced
- Salt and black cracked pepper to taste
Sticky pomegranate onions
- 2 red onions thinly sliced
- 2 tbsp pomegrante molasses I used Odysea
- 1/2 tsp apple cider vinegar
- 1 tbsp pomegrante seeds
- 1 tbsp extra virgin olive oil
The rest
- Gluten free falafels I used Gosh original
- Plain hummus
Instructions
Sticky pomegrante onions
- In a frying pan add oil + onions. Saute on a medium heat until soft and translucent, about 10mins.
- Add in the pomegranate molasses + vinegar + pomegrante seeds. Cook for a further 3 mins till reduced and sticky.
Tabbouleh
- Add all the Tabbouleh ingredients into a large bowl. Whisk together the dressing ingredients and pour on top. Mix till combined. Adjust salt and pepper if need.
Assembly
- Bung tabboleuh into bowls, top with falafels, sticky pomegrante onions, hummus and dig in!
Notes
How to cook Quinoa- Place 1/2 cup rinsed quinoa + 3/4 cup cold water into a saucepan. Cover and bring to a slow simmer for 10mins till the water has evaporated. Take off the heat and allow to steam for 5 mins. Fluff with a fork.
How to deseed a cucumber- Cut cucumber in half length ways. With a teaspoon scrape the watery insides out. Then chop away.
Storage
Tabboleuh lasts up to 3 days in the fridge.
Sticky pomegrante onions last up to 5 days in the fridge.