This healthy Mediterranean Buddha Bowl with roasted cauliflower, falafels, hummus, olives, beetroot tahini and a medley of vegetables is served with quinoa brown rice. Packed full of flavors, this is an easy to make recipe for a nutritious meal!
Transfer to a lined baking tray and bake for 15 minutes at 350oF/180oC till golden in color. Make sure to toss the florets half way through.
Blend the chickpeas, onion, parsley, cilantro, garlic, chili, and spices using a food processor into a grainy paste.
Mix in the gram flour, sesame seeds and baking soda and transfer to a separate bowl.
Once chilled, heat up some cooking oil in a large saucepan. Now, form small balls or patties using the mixture. They should be about 1 inch in diameter.
Fry until golden brown or until crispy! You can also pan fry them with a splash of olive oil and a hot skillet, again cooking them until crispy. Baking would also work great, just cook for 25-30 minutes on 425oF.
Blend all the ingredients using a food processor until fairly smooth. Add more water as needed to adjust the consistency.
Cook quinoa - brown rice according to the package instructions
Take six bowls, divide everything equally and serve right away. If you are making it in advance, store everything separately and then assemble just before serving.