Recipes

Donal Skehan: Roast cauliflower & falafel bowl

Roast cauliflower and falafel bowl

Donal Skehan
Fri Jul 29 2016 - 12:00
Serves: 4
Course: Main Course
Cooking Time: 1 hr 15 mins
Ingredients
  • Serves 4
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 60g breadcrumbs
  • 2 tbsp tahini paste or smooth peanut butter
  • 1 large free-range egg
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 6 spring onions, thinly sliced
  • Sea salt and ground black pepper
  • 2 tbsp rapeseed oil
  • For the roast cauliflower:
  • 2 tbsp olive oil
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 small cauliflower, broken into small florets
  • 1 tsp garam masala
  • 1 tsp cayenne pepper
  • Spiced yoghurt:
  • 100g natural yoghurt
  • 1 tsp garam masala
  • Zest of 1 lemon
  • For the salad:
  • Half a small red cabbage, finely shredded
  • 25g sprouts
  • 200g red quinoa, cooked
  • 1 avocado, thinly sliced
  • 8 cherry tomatoes, sliced in half

Rice bowls, salad bowls, and indeed falafel bowls are ubiquitous on the brunch and lunch menus of LA restaurants. A bowl filled with fresh vegetables and plenty of good things can’t be wrong, right? This bowl features spiced mini chickpea falafels, roast cauliflower, spiced yoghurt and a crunchy salad. Preheat an oven to 180 degrees Celsius/gas 4.

To make the falafels, place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin and blitz until smooth.

Remove the blade and stir through the remaining chickpeas and the spring onions. Season with sea salt and ground black pepper.

Form the mixture into 12 balls slightly bigger than a walnut and flatten slightly. Place on a plate, cover and set aside.

For the roast cauliflower, place the florets and chickpeas on a large roasting dish and drizzle with oil. Sprinkle with garam masala and cayenne pepper.

Toss until the chickpeas and cauliflower pieces are completely coated.

Place in the oven to roast for 35 minutes, until the cauliflower is charred and the chickpeas are nice and crispy.

Place a large frying pan over a medium high heat and add the rapeseed oil.

Fry the falafels in the pan for four to five minutes on each side, until they have a nice golden colour. In a small bowl mix together all the ingredients for the spiced yoghurt dressing and set aside.

Divide the cooked quinoa among four bowls along with the remaining salad ingredients, and the cooked falafel. Drizzle with the spiced yoghurt.

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