Falafel Buddha Bowl Recipe

Lyndsey Eden | PHOTOGRAPHY


This falafel buddha bowl has it all - some raw, some cooked, some protein, some sweet and a whole lot of Middle Eastern flavour - full of bright colours and clean flavours. Fresh herbs balance out the aromatic spices that warm the soul - perfect for those cooler days.

The components of this bowl are delicious as one, but pulled apart, you would have a beautifully stocked fridge with prepared components to play with as you wish throughout the coming week...


Falafel Buddha Bowl

Green sauce & tahini sauce

One large bunch of mint
One large bunch of cilantro
One large bunch of parsley
1 tsp fenugreek, crushed {with mortor pestal}
2 tsp cumin seeds, crushed
1/2 tsp chilli
1/2 tsp salt
4 cloves of garlic
2-4 green sping onion
1/2 cup lemon juice & zest of one lemon
1/2 cup olive oil

Reserve half of this sauce before putting in the tahini & water

Add 1/2 cup tahini
1/2 cup water
to remaining sauce


1/2 cup quinoa
1 cup of water
1/8 tsp turmeric
Stick of cinnamon
Salt and chilies to taste

Roasted Veg

one bunch of carrots
one yam
one head of broccoli
fresh dates (cut in half)

drizzle with evoo, salt and honey

Chickpea salad

I cup cooked chickpeas
handful fresh cilantro
handful fresh parsley
handful of fresh mint
4 radishes thinly sliced
roasted dates chopped
green sauce {from above}
olive oil & salt to taste


preheat the oven to 450 degrees. 

in a small pot add the quinoa, spices and 1 cup of water. bring to a boil then cover and simmer for 15 minutes. 

to make the green sauce add all of the ingredients except the tahini in a food processor and blend. reserve half of the sauce and add tahini to the other remaining half. 

line a baking pan with parchment paper, thinly slice the yam into thin medallions, slice the carrots lengthwise in half and then half again, break the broccoli into small florets and cut the fresh dates in half - removing pits. place the veggies  & dates on the parchment lined pan and drizzle with extra virgin olive oil, salt and honey.  roast for 10-12 minutes. 

in a large bowl add the chickpeas, roughly chopped fresh parsley, cilantro and mint, add in some thinly sliced radish coins and the roasted dates (roughly chopped).  toss with the green sauce {adding as much as you wish for flavour} and set aside. 

to assemble the bowls. add in some quinoa, arrange the chickpea salad and roasted veg on top of the quinoa, drizzle with the tahini green sauce. serve!

if you are prepping for the week, consider doubling the recipes above - the green sauce, tahini dressing, aromatic quinoa, roasted veggies, and chickpea salad will all last for day in the fridge and make your meal creation that much quicker!  roasted carrots, poached eggs, & tahini sauce on toast... ummmm yes please.

Hayley Rosenberg