Preparation time: 30 mins

California Walnut, Falafel And Quick Pickled Radish Buddha Bowl

California Walnut, Falafel And Quick Pickled Radish Buddha Bowl

Serves: 2

You’ll need:

For the quick pickled radishes:

1 small red onion

6 radishes

1 lime

50ml rice vinegar

For the falafel:

1 400g tin of chick peas, drained

1 clove of garlic

1 tbsp ground cumin

80g California walnuts, toasted (plus a few extra halves to garnish)

Medium bunch of coriander (reserving a few leaves for garnish)

1 tbsp olive oil

1 pouch of pre-cooked quinoa

2 tsp olive oil

4 tbsp hummus

2 handfuls of green salad leaves

1 piece of flatbread, toasted


- To make the radish and onion pickle, peel and finely slice the red onion and thinly slice the radishes. Place into a small bowl.

- Zest and juice the lime and add to the bowl along with the rice vinegar. Put to one side whilst you prepare the remaining ingredients.

- Place the chickpeas, garlic, cumin, walnuts and coriander into a food processor and blitz until the mixture comes together.

- Roll into 8 walnut-sized balls and flatten each ball slightly. Add the olive oil to a non-stick frying pan over a medium heat and fry on both sides until golden brown.

- Heat the quinoa as per the packet instructions. Split between two large bowls and drizzle each with olive oil, stirring through to combine.

- Top each bowl with the falafel, hummus, pickled radish and salad leaves. Sprinkle each bowl with the reserved walnuts and remaining coriander leaves and serve with warm flatbread.

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