Turmeric Falafel Buddha Bowl Recipe

Buddha Bowl — They are colourful bowls usually composed of vegetables, healthy grains and protein, a combination of protein carb and fats. Buddha bowls are one of this year’s top emerging food trends so I tried to make one. So I made this turmeric falafel buddha bowl. You must have heard about falafel, but I gave it a twist and made turmeric falafel. Turmeric is a powerful herb that help in healing many problems.

Turmeric Falafel Buddha Bowl Recipe

This buddha bowl is consist of many components, so for my protein, I have used falafel. Falafel are made using chickpeas and as we all know Chickpeas are great source of plant-based protein.

Turmeric Falafel Buddha Bowl Recipe

For my veggies, I have used carrots, tomatoes, cucumber and lettuce. Along with veggies, I have also used quinoa. Quinoa is gluten-free, high in protein and it contain all nine essential amino acids.

Turmeric Falafel Buddha Bowl Recipe

Preparing this turmeric falafel buddha bowl is simple and easy. First we prepare our falafels and while they are baking, we can prepare all our veggies. You can chop the veggies the way you like. Here I have chopped lettuce, tomato, cucumber and made carrot ribbons. The dressing for this buddha bowl is simple lemon tahini dressing.

Turmeric Falafel Buddha Bowl Recipe

May 18, 2017
: 2-3
: 20 min
: 40 min
: 1 hr

By:

Ingredients
  • ½ Cup cooked quinoa
  • 1 Cup chopped lettuce
  • 8-10 Cherry tomatoes
  • 1 Medium carrot
  • 1 Medium Cucumber
  • For Turmeric Falafel
  • 1 Cup uncooked chickpeas, rinsed and soaked overnight
  • ½ Medium onion, chopped
  • ¼ Cup fresh parsley leaves
  • ¼ Cup fresh cilantro leaves
  • 2 Garlic cloves, grated
  • ½ Teaspoon ground cumin
  • ½ Teaspoon ground turmeric
  • Salt to taste
  • ¼ Teaspoon ground black pepper
  • Couple of tablespoons of almond meal or oats flour for binding
  • Dressing
  • ¼ Cup tahini (sesame seed paste)
  • ½ lemon, juiced
  • 2 Tablespoons liquid sweetener
  • 2 Tablespoons extra virgin olive oil
  • Salt and pepper to taste
Directions
  • Step 1 Preheat the oven to 375°F or 190°C and line a baking sheet with parchment paper.
  • Step 2 In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, cumin, turmeric, salt and pepper. Process until smooth, about 1 minute. If you don’t have food processor, cook chickpeas first then you can mash them using fork or potato masher and then add rest of the ingredients by finely chopping them.
  • Step 3 Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your baking sheet. If the falafel mixture is wet, you can add almond meal or oats flour for binding.
  • Step 4 Bake for 10-15 minutes, then remove the falafel from the oven and carefully flip each one. Then again bake for another 10 to 15 minutes, until the falafels are lightly browned on both sides.
  • Step 5 While falafels are baking lets prepare dressing, take a small bowl and whisk all the ingredients until well combined.
  • Step 6 For assembling Buddha Bowl,Combine cooked quinoa with chopped lettuce. Cut cherry tomatoes in half, chop cucumber and slice the carrots.
  • Step 7 In a serving bowl, add quinoa and lettuce mixture along with, tomatoes, carrot and cucumber. Then add the baked turmeric falafel, pour the prepared dressing. Sprinkle some sesame seeds and enjoy!

Hi! Welcome to CookingHealthy, my name is Megha Suchak and I live in San Francisco with my husband. I am Software Engineer by profession and also Henna artist. When I am not cooking or coding I do henna and you can check my work at Henna in SF

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