Falafel Rainbow Bowl
By: Robin Browne
This bowl is just what spring ordered. Loaded with fresh veggies, creamy beet hummus and protein-packed falafel, the flavours complement one another beautifully. From the roasted beet and pickled cabbage to the spiced falafel, it’s all fresh, tangy and filled with garlicky goodness.
You have to plan ahead for this! Prepare the hummus, pickled cabbage and falafel ahead of time, and it’s ready to assemble at dinner time.
Serves 4 | makes 22 falafel
- If using dried chickpeas, cover them with water in a large bowl and soak overnight. If using canned chickpeas, start at step 2.
- Preheat the oven to 400°F. Trim the ends off the beet, but leave the skin on.
- Wrap the beet in tin foil and place it on a sheet pan. Roast for 60 minutes or until tender.
- Remove the beet from the oven and set aside to cool completely.
- Remove the skin and chop it into large pieces.
- Add the chickpeas and beet to a food processor. Pulse a few times. When just small pieces remain, add the remaining hummus ingredients. Scrape down the sides and continue blending until smooth.
- This hummus will be on the thicker side. If having trouble blending, add 1 tbsp of tahini.
- Using a mandolin or chef’s knife, thinly slice half of a medium red cabbage to get about 3 cups of shredded cabbage. Add to a large bowl.
- Add the remainder of the pickled cabbage ingredients to a medium pot. Bring to a boil, and cook until the sugar dissolves. Pour over the cabbage. Let it cool before transferring to a container and refrigerate for a few hours before using.
- The night before, soak the dried chickpeas in a large bowl, completely covered with water. (I highly suggest not using canned chickpeas as they will give the falafel a mushy texture.)
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Drain and rinse the chickpeas. Add all falafel ingredients except the chickpeas to a food processor. Pulse a few times until the ingredients are mixed and chopped. Add the chickpeas and continue pulsing until it is a slightly crumbly but still tacky mixture. Make sure to not over-process into a paste.
- Use your hands to gently roll into walnut-sized balls (about 22 falafel).
- Place on the baking sheet, and lightly brush a little more oil on top of each falafel. Bake for 23–25 minutes until golden on top.
- Soak the cashews in hot water for at least 30 minutes.
- Drain and rinse the cashews. Add to a small high-speed blender with the remaining cashew cream ingredients. Blend until smooth. Add ¼ cup more water if you have trouble blending.
- Prepare rice to make 1 cup according to package instructions.
- Stir in butter or coconut oil and turmeric. Set aside until ready to assemble.
- Finely chop the cucumber, tomatoes and green onion. Remove the kale leaves from the stem and chop. Transfer the kale to a large bowl and gently massage the leaves with about 1 tsp of olive oil.
- Add a handful of kale, cucumber and tomatoes to each bowl. Add some of the rice, pickled cabbage, beet hummus and falafel.
- Top with green onion and drizzle with cashew cream. Optionally, add a little vegan feta cheese.\Store any leftovers in the fridge separately. Wait to add the cashew cream until just before eating.
If you are short on time, take some shortcuts!
Pick and choose what you want to make from scratch and what you can buy already made.
- Replace the Cashew Cream with Chives & Garlic cream cheeze spread from Spread’em Kitchen.
- Canned chickpeas work great for making hummus.