Pumpkin Falafel Buddha Bowl
Recipe type: Lunch
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 buddha bowls
This 30 minute pumpkin falafel buddha bowl is bursting with fall flavour, fibre and lots of plant-based goodness.
For the pumpkin falafel:
  • 1½ cup cooked chickpeas (about ¾ of a can)
  • ¼ cilantro
  • ⅓ cup pumpkin puree
  • 2 tbsp almond meal*
  • 2 tbsp minced garlic
  • 1 tbsp shallots, roughly chopped (about ½ a shallot)
  • juice of half a lime
  • 1½ tsp baking powder
  • 3 - 4 tbsp spelt flour*
  • 1 tsp cumin
  • ¼ tsp chili powder
  • salt and pepper to taste
  • 2 - 3 tbsp olive oil, for cooking
For the roasted squash:
  • 1 small buttercup, butternut or acorn squash or a mix of all three, peeled and chopped
  • seasonings to taste
  • 1 tbsp olive oil for cooking
For the buddha bowls:
  • 1 cup mixed greens
  • 6 - 8 cherry tomatoes, cut in half
  • ⅔ cup cooked grains (I used a mix of barley and spelt)
For the garlic tahini dressing:
  • ⅓ cup tahini
  • 3 tbsp vegan mayo
  • 1 tbsp minced garlic
  • 1 tsp garlic powder (optional)
  • 1 tsp dried dill
  • salt and pepper to taste
  • 3 - 4 tbsp water to thin
  1. Preheat oven to 350F, grease a large baking tray with 2 - 3 tbsp olive oil and line another with parchment paper and set aside
Prepare the falafel:
  1. Add all ingredients for the falafel to the bowl of a food processor and pulse. scraping down the sides, until everything is broken down and a crumbly 'dough' is formed. If the dough is too wet add more flour a ½ tbsp at a time
  2. Transfer the falafel mix into a bowl and continue to mash with a fork if there are any large chickpea chunks still visible
  3. Optional: At this point, you can refrigerate mixture for a couple hours or overnight. I've made the falafel with and without this step and I like it both ways
  4. Scoop out 2 tbsp of dough at a time and form into small patties or disks. I was able to get about 10 falafel patties
Cook falafel and squash:
  1. Transfer falafel to the greased baking sheet
  2. Place the sliced or chopped squash on the parchment paper lined baking sheet, drizzle with olive oil and season as desired (I just used a little salt)
  3. Bake the falafel for about 30 minutes flipping halfway through. Falafel should be crispy and lightly brown on both sides
  4. Bake the squash for 15 - 25 minutes or until cooked through. Time will vary depending on size of squash pieces
Prepare the dressing:
  1. Whisk together all ingredients in a small bowl until combined (or use a blender) and set aside
Assemble the bowls:
  1. Divide greens, grains, falafel, squash and tomatoes into two bowls, top with dressing and devour.
  2. Store any leftover falafel in an air tight container in the fridge for up to 3 days. Reheat in the oven or in a skillet
*can sub almond meal for 3 tbsp chopped or slivered almonds
* can sub spelt flour for flour of choice
Recipe by Diary of an ExSloth at https://www.exsloth.com/pumpkin-falafel-buddha-bowl/