Broccoli Stem Falafel Bowl

• pita2

  cut into small triangles

• pumpkin or sunflower seeds50g g
• olive or rapeseed oil1 tbsp tbsp
• cumin seeds↗pinch of
• chili flakes↗pinch of
• young spinach↗160g g

  or other soft leafy greens

• cooked grains200g g

  of your choice (we used quinoa)

• carrot↗2

  thinly sliced or grated

• young cucumbers↗2

  sliced, or 1/4 of a large cucumber, sliced

• honey↗2 tsp tsp

  or maple syrup

• raw broccoli stem1

  (about 100g), quartered lengthwise and sliced

• chickpeas↗400g can can

  drained

• baking powder↗½ tsp tsp
• ground cumin↗2 tsp tsp

  plus a pinch

• ground coriander↗1 tsp tsp
• зубчики часнику↗2
• лимон↗1

  цедра

• петрушка↗small bunch of

  грубо нарізана, залишивши кілька цілих листків для подачі

• безсмакова олія

  для обвалювання та деко

• нут↗400g can
• приготовлена буряк100g

  зціджений

• зубчик часнику↗1
• тахіні↗2 tbsp
• екстра вірджин оливкова олія↗2 tbsp

  або рапсова олія

• лимонний сікsqueeze of
• тахіні↗1 tbsp
• мед↗2 tsp

  або кленовий сироп

• лимон↗½

  вичавлений

• екстра вірджин оливкова олія↗3 tbsp

  або рапсова олія

Step-by-step instructions

1. 1

   First, make the falafel. Place all ingredients in a food processor, except the oil, and season well. Pulse into a paste, scraping the sides several times until you get a homogeneous mass. Lightly oil a dessert spoon and your hands. Take a small portion of the falafel mixture, shape it into a ball the size of a large cherry tomato, then gently flatten into a disc – at this stage the mixture will be quite soft. Repeat until you have 12 falafels, place them on a plate and keep in the fridge until serving. They keep in the fridge up to 24 hours.

2. 2

   To make the hummus, drain the liquid from the canned chickpeas, reserving it, then pour into a blender together with a splash of the reserved liquid, beetroot, garlic, tahini, oil, lemon juice and 1 tsp sea salt. Blend to a smooth purée, adding more reserved liquid if the purée is too thick. Store in the fridge with the falafel. It will keep in the fridge for up to two days.

3. 3

   Mix the pita triangles and pumpkin (or sunflower) seeds with oil, cumin seeds and chili flakes, spread on a tray and bake at 200 °C/180 °C fan/gas 6 for 8‑10 minutes until crisp and browned. Or prepare them in an air fryer at 200 °C, stirring the mixture halfway through.

4. 4

   Line a tray with parchment (or cut a piece to fit your air‑fryer basket), lightly oil the parchment and spread the falafel on the tray. Cook for 12‑15 minutes, turning halfway, until crisp and golden. After cooling, the falafel can be stored in the fridge for up to two days – it will firm up as it cools. Reheat or eat cold.

5. 5

   Mix all the dressing ingredients. Distribute the spinach among four shallow bowls or plates, add the grains (warm them if desired or serve cold), then the carrot, cucumbers, pita chips and falafel. Generously dollop hummus into the bowls, drizzle with dressing and sprinkle with toasted pumpkin seeds and a few whole parsley leaves for serving.