Falafel nourish bowl

Earlier this year, I was housebound with a hand injury that made it difficult for me to do things like put toothpaste on my toothbrush and button up my jeans. It didn’t help that my partner travelled to Melbourne, leaving me to manage the household and look after our mischievous puppy (who enjoys being particularly naughty when it’s just the two of us. Sigh) as well as cook and clean up after myself. It had its challenges, but here I am on the other side, relatively unscathed.

While I was off work, one pot wonders were all I could whip up. But I was dreaming of nourish bowls after having enjoyed a few good ones over summer break.

As soon as I could muster the strength, I made this falafel nourish bowl. At the time I wasn’t sure if it was really good, or whether I just thought that because it satisfied the craving that burned within. I can confirm it’s definitely the former – this nourish bowl is really good. (And really filling).

Falafel nourish bowl
Makes 4 bowls

For the falafel
180g dry chickpeas, soaked overnight, drained and rinsed
1/2 red onion
2 garlic cloves
1/2 cup flat leaf parsley
1/2 cup coriander
1 tbsp besan flour
1 tsp cumin
1 tsp coriander powder
Salt and pepper, to taste

For the fresh tomato salsa
4-5 medium-sized tomatoes
2 medium-sized red onions
2 tbsp extra virgin olive oil
Juice of 2 limes
Pinch of salt

To serve
Hummus
Quinoa tabbouleh
Avocado
Fresh baby spinach leaves
Toasted pumpkin and sesame seeds

To make the falafels, blitz the chickpeas with onion, garlic, herbs, spices, besan flour, and salt and pepper.

Once processed into falafel texture, transfer the mixture to a wide-based pan with a little olive oil. Cook about 5-8 minutes until garlic is fragrant and mixture starts to brown. Set aside to cool.

Mould into balls and cook in the oven for 15-20 minutes at around 200 degrees C. (You could air fry or even deep fry the falafels instead).

To make the salsa, roughly chop the tomatoes and onion. Add them to your food processor with olive oil, lime juice and salt. Pulse 3-4 times until tomatoes and onion are in small chunks. Transfer mixture to a bowl to rest. (Make sure you transfer the juice that has been released from the tomatoes to the same bowl as it will help balance out the flavours from the lime juice and olive oil).

Add small amounts of falafel, salsa, hummus, quinoa tabbouleh, avocado, baby spinach and toasted seeds to your bowl, as pictured – and enjoy.

Gluten-free vegan basics | Best-ever guacamole and hummus

Know anyone who doesn’t like guacamole? Didn’t think so. What about hummus? Yep, didn’t think so either. They are the king and queen of dip land.

Both being extremely fast and easy to make, it’s no wonder people buy pre-made tubs from the shops. But, last week I needed avocado for Mexican night and, with no ripe avocados at home, I had no choice but to look at alternatives, and that meant a visit to the dip section of my local supermarket. I was in despair, almost all of the options contained cream cheese or yoghurt. The whole point of guacamole is the fact that it is an avocado-based dip, not a dairy-based dip. In fact, it shouldn’t even contain dairy. Anyway, I digress. Did you know the easiest way to make guac is on a flat plate and mixed with a fork? Neither did I until recently and let me tell you, it levelled-up my guac game. Not too lumpy, and not too smooth. The guac was just right.

Now, are you ready to find out the secret to great hummus? I’m a big fan of sumac and am constantly thinking of all the things I can do with it. One day I sprinkled it on top of hummus and from then on, we all lived happily ever after.

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Guacamole

2 avocadoes
6 baby tomatoes
1 lime, juiced
1/2 red onion, finely sliced
Pinch of salt

Add all the ingredients to a large flat plate and mash it together with a fork until combined. Adjust ingredients to taste, otherwise refrigerate until ready to eat.

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Hummus

2 cans chickpeas, drained
1/3 C olive oil
1 1/2 lemon, juiced
1 tbsp tahini
Pinch of garlic powder
Pinch of salt
Sumac and olive oil, to serve

Blend all ingredients on high until smooth. You may need to scrape down the sides of the bowl one or two times.

Adjust ingredients to taste and blend for a few seconds longer if necessary. Transfer to a bowl and drizzle with olive oil and pinch of sumac.