×
Donal Skehan
Roast Cauliflower & Falafel Bowl | DonalSkehan.com, A great lunch or dinner jam packed with veggies.
  • light-meals

Roast Cauliflower & Falafel Bowl

August 04

Rice bowls, salad bowls, and indeed falafel bowls are common on the brunch and lunch menu’s of Los Angles’s restaurants. A bowl filled with fresh vegetables and plenty of good things can’t be wrong, right? This falafel bowl features spiced mini chickpea falafels, roast cauliflower, spiced yoghurt and a crunchy salad.

  • serves Serves 4
  • time 60 mins

Method

  1. 1. Preheat oven to 180˚C/ 350˚F/ Gas Mark 4
  2. 2. 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.
  3. 3. Form the mixture into twelve balls slightly bigger than a walnut and flatten slightly. Place on a plate, cover and set aside.
  4. 4. Place the cauliflower 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.
  5. 5. Place a large frying pan over a medium high heat and add the oil. Fry the falafels in the pan for 4–5 minutes on each side, until they have a nice golden colour.
  6. 6. In a small bowl mix together all the ingredients for the spiced yoghurt dressing and set aside.
  7. 7. Divide the cooked quinoa amongst four bowls along with the remaining salad ingredients, cooked falafel and drizzle with the yoghurt. Serve.

Ingredients

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

2 tbsp rapeseed oil

Sea salt and ground black pepper

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 small red cabbage, finely shredded

25g sprouts

200g red quinoa, cooked

1 avocado, thinly sliced

8 cherry tomatoes, sliced in half

You'll Need

Food processor

Large roasting dish

Large frying pan

Small bowl

 

If you liked this

You may also like

Cauliflower T-Bone Steak | DonalSkehan.com, Not what you're expecting but down right delicious!
  • light-meals
  • →

Cauliflower T-Bone Steak

March 29

Cauliflower is having a moment, not only are the health food gurus singing it’s nutritional praises, but those in the know are steering clear of the boiled anemic cooking methods of the past. Instead this brassica is brought to life being grilled or roasted for ultimate satisfaction. Although I am adverse to the idea that eating a vegetarian meal should require faux meats, this recipe title is an appropriate name for the T shaped slices you get from a head of cauliflower. Pan fried or roasted in the oven, this makes a simple and delicious dish from a humble vegetable. For an extra touch of texture and flavor, crumble feta cheese over the top before serving.

 
Cauliflower and Blue Cheese Soup | DonalSkehan.com, A warming vegetarian soup, perfect on a chilly day.
  • light-meals
  • →

Cauliflower and Blue Cheese Soup

October 17

Cauliflower soup has such a simple and pure flavour and the addition of blue cheese here really pumps up the volume and makes this soup sing.

 
Healthy Jar Salad | DonalSkehan.com, Great for lunch on the go!
  • light-meals
  • →

Healthy Jar Salad

June 12

Eating healthily when you’re on the go can be very tricky so this jar salad is a total life saver. The quinoa will keep hunger at bay and the addition of the halloumi adds a savoury bite. You don’t have to roast the chickpeas but I love the extra crunch you get if you do. This salad is quick to prepare, satisfying and keeps really well in the jar.