Renae SmithComment

Cauliflower Falafel Power Bowls

Renae SmithComment
Cauliflower Falafel Power Bowls

I noticed the bowl trend creeping in over the past few months.  I think it's going to be a big hit over Spring/Summer in Australia, and it's already gaining traction here in the UK.  Get your bowl on with this awesome recipe shared by Kelli Foster from her book, Buddha Bowls (here on Amazon).


This nourishing bowl is exactly how I like to eat falafel—paired with a generous helping of fresh vegetables, creamy avocado, a scoop of hummus, and something tangy, which in this case is red cabbage sauerkraut. The most important thing I learned the first time I made baked falafel at home was how surprisingly versatile and easy it is to make. The patties are filling but not too dense, and bake up with a delicate crisp over the exterior. Get a head start by making the falafel up to a couple of days in advance and storing the cooked patties in the fridge, or in the freezer for up to a few months.

VEGAN | Serves 4


  • 3 cups or 2 (15-ounce, or 420 g) cans chickpeas, drained and rinsed
  • 1 small red onion, roughly chopped
  • 2 cloves garlic
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • ½ packed cup (24 g) fresh parsley leaves
  • ½ packed cup (8 g) fresh coriander (cilantro) leaves 
  • 2 teaspoons (4 g) ground cumin
  • 1 teaspoon (2 g) ground coriander
  • 1/8 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons (24 g) all-purpose flour
  • 1 teaspoon (5 g) baking powder
  • 1 tablespoon (15 ml) avocado or extra-virgin olive oil
  • 16 ounces (455 g) riced cauliflower
  • 2 teaspoons (4 g) za’atar
  • 2 packed cups (40 g) rocket leaves (arugula)
  • 1 medium red capsicum (bell pepper), cored and chopped
  • 2 avocados, peeled, pitted, and diced
  • Red cabbage or beet sauerkraut
  • Hummus


  1. If using dried beans, add the chickpeas to a medium bowl and cover with water by at least 1 inch (2.5 cm). Let them sit, uncovered, at room temperature for 24 hours.
  2. Preheat the oven to 375°F (which is 190°C, or gas mark 5).
  3. Add the drained chickpeas, onion, garlic, lemon juice, parsley, cilantro, cumin, coriander, cayenne, 1 teaspoon (6 g) of salt, and ¼ teaspoon pepper to the bowl of a food processor. Pulse about 10 times until the chickpeas are chopped. Scrape down the sides of the bowl, add the flour and baking powder, and pulse until the mixture is well combined.
  4. Scoop out about 2 tablespoons of the mixture and roll it into a ball in the palms of your hands. Transfer to a lightly greased baking sheet and use a spatula to flatten into a ½-inch (1.3 cm)-thick disk. Repeat with the remainder of the mixture.
  5. Bake the falafel until cooked through and tender, 25 to 30 minutes, flipping once halfway through.
  6. Heat the oil in a large skillet over medium heat. Add the riced cauliflower, za’atar, salt, and pepper, and stir to combine. Cook, stirring occasionally, until the cauliflower is slightly softened, about 3 minutes.
  7. To serve, divide the cauliflower rice and arugula among bowls. Top with falafel patties, bell pepper, avocado, sauerkraut, and a scoop of hummus.

Recipe share with me by:

Buddha Bowls © 2018 Quarto Publishing Group USA Inc. Text © 2018 Kelli Foster. First Published in 2018 by The Harvard Common Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.