Plant-Based Falafel Bowl

Serves 2
Total Time
30 Minutes
1 tin of chickpeas
1 tsp of cumin
½ tsp of garlic granules
2 tsp of olive oil
Salt and pepper
2 handfuls of rocket
1 pouch of steamed brown rice
6 falafels
1 roasted pepper, from a jar, cut into strips
1 avocado, peeled and sliced
½ red onion, finely sliced
10 baby carrots peeled
A handful of green or black olives
2 heaped tbsp of Alpro Plain Unsweetened Big Pot
1 tsp of harissa paste
2 wedges of lemon
Step 1

Preheat the oven to 180°C.

Step 2

Drain the chickpeas and pat dry with a kitchen towel. Place in a bowl and add in the cumin, garlic granules, olive oil and season generously with salt and pepper. Toss to coat in the spices and roast in the oven on a flat baking tray for 20 minutes or until slightly crispy.

Step 3

Cook the rice as per the packet instructions, spoon into two bowls.

Step 4

Top the bowls with the falafel, sliced avocado, sliced red pepper, sliced red onion, rocket, olives and baby carrots.

Step 5

Spoon the Alpro Plain Unsweetened Big Pot into the middle and top each bowl with a little of the harissa marbling this into the dressing.

Step 6

Sprinkle over the chickpeas and serve.

Created by Alpro for Plant Power Day on 7th March

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