I love chickpeas so thought: why not do them 3 different ways in one dish…?
INGREDIENTS
Simple salad:
Tomatoes
Spring onions
Cucumber
Lemon juice
Harissa mushrooms:
Mushrooms
Rose harissa paste (or normal harissa paste)
Chickpeas:
Store-bought falafels
Pre-cooked chickpeas (jarred, canned etc.)
Za’atar
Hummus (store-bought or check out my recipe here)
Sides etc.:
Quinoa
Avocado
Toppings:
Smoked paprika
Feta (or vegan Greek block)
Pomegranate seeds
Dill
TIPS & NOTES
This can be a really easy meal to throw together if you’re like me and tend to prep components like spicy chickpeas, a batch of hummus and a grain (or pseudo-seed…) like quinoa at the start of the week! The flavours are delicious, plus this dish is packed with plant variety and the fibre you need to keep you full. It’s very simple to make with a few little shortcuts.
Falafel and Hummus Bowl
A simple, flavour packed bowl for lunch or dinner
Ingredients
- 6 falafels
- 80g of chickpeas (drained, rinsed and patted dry)
- 1 medium avocado (each half sliced immediately before serving)
- 80g of hummus
- 2 medium tomatoes (cut into chunks)
- 1 spring onion (chopped)
- Juice of 1/2 a lemon
- 100g of cucumber (cut into chunks)
- 70g of quinoa (rinsed)
- 10g of harissa paste
- 20g of feta cheese
- 20g of pomegranate seeds
- A small handful of dill (chopped)
- 150g of mushrooms (sliced)
- 1 tsp of za’atar
- 1/4 of a tsp of smoked paprika
- Olive oil
- Salt and pepper to taste
Directions
- Preheat the oven to 180C
- Add a drizzle of olive oil to a small saucepan over a medium heat, toast the quinoa for a minute or two, season with salt and pepper and add 120g of water – bring to the boil then reduce to a simmer (it should take 15-20 mins to cook)
- Add a drizzle of olive to a separate frying pan over a medium heat, add the chickpeas with some salt and pepper and cook for 5-10 mins until golden before lowering the heat, adding the za’atar and cooking for a further couple of mins
- Cook the falafels in the oven (add a little oil, if you like) as per pack instructions
- Add the mushrooms to a frying pan over a medium heat with no oil, salt or pepper, allow moisture to release (this should take around 7 mins) before adding salt, pepper and the harissa paste and cooking for a further few mins
- Toss together the spring onions, tomatoes, cucumber and lemon juice with salt and pepper
- Add the quinoa, falafels, spiced chickpeas, rose harissa mushrooms, avocado and hummus to a bowl, sprinkle the smoked paprika over the hummus, crumble over the feta and garnish with pomegranate seeds and dill to serve
Let me know if you try my falafel bowl!
But First, Food 
Leave a comment