Falafel Cauliflower Tabbouleh Bowl (Vegetarian, Gluten, Grain Free & Low Carb)
This lovely and flavorful dish with falafel, cauliflower tabbouleh, mixed dips and grilled vegetables that is just as good to have for a weeknight meal, cozy weekend dinner or when having a large group of people over.
Servings 4 servings
Ingredients
For the baba ganoush
- 3-4 Eggplants (depending on their size)
- Olive oil, to brush the eggplants
- 2 Garlic cloves
- 4 tbsp Tahini
- 1-2 tbsp Lemon juice
- 1/2 tsp Cumin
- Salt, to taste
- 1 tbsp Fresh parsley (optional) chopped
For the hummus
- 1 (230) can (grams) Cooked chickpeas drained and rinsed (save about 1-2 tbsp of the aquafaba/chickpea water)
- 1-2 Garlic cloves
- 1/2 Lemon (optional) zested
- 1/2 Lemon juiced
- 1/2-1 tsp Cumin
- 1 tbsp Tahini (optional, but recommended)
- 1/2 tsp Paprika powder (optional)
- Sea salt, to taste
- 1-2 tbsp Aquafaba (makes the hummus fluffier)
- Water, to thin as needed
Mint yogurt
- 3 dl Greek or Turkish yogurt
- 1/2 dl Fresh mint finely chopped
- 2-3 Garlic cloves minced
- 1/2 Lemon zested
- 1/2 Lemon juiced
- Sea salt, to taste
For the salad bowl
- Falafel (see note 1 for recipe)
- Cauliflower tabbouleh (see note 2 for recipe)
- 1 Eggplant sliced
- 1 Bell pepper cored and sliced
- Olive oil, for frying/grilling
- 1/2 Pomegranate seeded
Instructions
- Start by making the falafel according to the recipe in note 1.
- Preheat the oven to 230 degrees Celsius.
- Cut the eggplants in half and brush with olive oil. Place in a oven safe pan or dish with the cut side facing down. Roast the eggplant until the interior is very tender and the skins have collapsed, about 35 to 40 minutes.
- Place in a colander over a bowl, let the eggplants cool and drain excess water. Once the eggplants have cooled, peel the charred skin off. Discard the skins and stems. Transfer to a clean bowl, break the eggplants up using a fork, until you have small pieces. Add minced garlic, tahini, lemon juice, cumin, sea salt and fresh parsley (if using). Stir well until fully combined.
- Next make the hummus by adding tahini and lemon juice to a high speed blender and mix for a 20-30 seconds. Scrape the sides as needed. This will make the tahini smooth, creamy and a bit fluffy.
- Add the drained chickpeas, garlic, cumin, paprika powder (if using) and sea salt. Mix until it's almost smooth. Scrape the sides a few times as needed. The hummus will be quite thick now.
- Add a little bit of aquafaba and mix again. Add some water and more aquafaba until it reaches the right consistency. Taste to check if more seasoning is needed.
- Prepare the cauliflower tabbouleh according to recipe in note 2.
- Preheat a grill pan over medium heat with some olive oil.
- Slice the eggplant and red bell pepper, add to the hot grill pan. Fry until softened and grill marks have appeared.
- Arrange everything in bowls, by adding tabbouleh, falafel, baba ganoush, hummus, mint yogurt and grilled vegetables in bowls. Top with pomegranate seeds and serve with bread of your choice (optional). Or just place everything on a table and let everyone make their own bowls.