Bondi Harvest baked falafel bowl

Name: Bondi Harvest baked falafel bowl
Yield: 2
Ingredients: 1 cup cauliflower rice (find recipe on bondiharvest.com); 1½ tbs chimichurri; ¼ cup kale; 1 tbs fermented or pickled vegetables; 1 tbs hummus; 2 soft-boiled eggs; 1 tsp dukkah; 2 garlic cloves; 2 tbsp olive oil; 1 tbs lemon juice; 2 cans (800g) chickpeas; 2 cups mixed herbs (Guy uses coriander, mint and oregano); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp baking powder; 1 tbsp plain flour

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by Guy Turland

Feb 22, 2019

A colourful bowl that's packed with flavour and nutrients.

1 cup cauliflower rice (find recipe on bondiharvest.com)
1½ tbs chimichurri
¼ cup kale
1 tbs fermented or pickled vegetables
1 tbs hummus
2 soft-boiled eggs
1 tsp dukkah

Falafels

2 garlic cloves
2 tbsp olive oil
1 tbs lemon juice
2 cans (800g) chickpeas
2 cups mixed herbs (Guy uses coriander, mint and oregano)
1 tsp ground cumin
1 tsp ground coriander
1 tsp baking powder
1 tbsp plain flour

Method

1.

Preheat oven to 200°C. For the falafels, in a food processor, blitz garlic, olive oil and lemon juice. Add remaining ingredients, season with salt and pepper, and process until smooth, adding a little more flour if the mix is too wet.
2.

Line a baking tray with baking paper. Using an ice-cream scoop, drop balls of falafel mixture onto the tray (you can make large batches and freeze them at this point to have them on hand). Bake for 30-35 minutes until golden.
3.

Mix cauliflower rice with chimichurri. Serve falafels in a bowl with chimichurri cauliflower rice, kale, fermented vegetables, hummus, soft-boiled egg and dukkah.