California Walnut Falafel Buddha Bowl

This bowl of goodness will please any palate! Whip up this plant-based feast with nutty falafels, radishes, hummus and quinoa for a lunch time treat.
Prep Time 30 minutes
Servings 2 People
Calories 855kcal


For the quick pickled radishes:

  • 1 small red onion
  • 6 radishes
  • 1 lime
  • 50 ml rice vinegar

For the falafel:

  • 1 400 g tin of chick peas drained
  • 1 clove of garlic
  • 1 tbsp ground cumin
  • 80 g 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 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 evenly 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.


Serving: 1Half | Calories: 855kcal | Carbohydrates: 65.4g | Protein: 27.1g | Fat: 54.8g | Saturated Fat: 6.5g | Fibre: 16.9g | Sugar: 7g


Salt: 0.83g.
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