Photo by Loren Castillo on Pexels
Roasted Vegetable & Falafel Buddha Bowl with Tahini Drizzle
Roasted pepper, courgette and red onion with chickpeas, oven-baked falafel patties, and a tahini lemon garlic drizzle.
- 400 g tinned chickpeas
- 1 large red pepper
- 1 medium courgette
- 1 small red onion
- 40 g plain flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 60 g tahini
- 2 tbsp lemon juice
- 2 cloves garlic cloves
- 60 ml vegetable oil
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Drain and rinse tinned chickpeas thoroughly.
- Step 2
Cut red pepper into 2cm chunks, courgette into half-moons, and red onion into wedges. Toss with 30ml oil, salt and pepper. Spread on a baking tray and roast for 25 minutes until charred and tender.
- Step 3
While vegetables roast, make tahini sauce: whisk tahini with lemon juice, 2 minced garlic cloves and 60ml water until smooth and pourable. Season with salt and pepper.
- Step 4
In a food processor, pulse chickpeas with flour, cumin, coriander, salt and pepper until mixture resembles breadcrumbs but holds together when squeezed.
- Step 5
Shape mixture into 8 small patties (about 4cm diameter).
- Step 6
Heat remaining 30ml oil in a frying pan over medium-high heat. Fry falafel patties for 3-4 minutes per side until golden and crispy. Drain on kitchen paper.
- Step 7
Divide roasted vegetables between two bowls. Top each with 4 falafel patties.
- Step 8
Drizzle tahini sauce generously over each bowl and serve immediately.
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