Go Back
+ servings

Cauliflower Falafel Power Bowls

Buddha Bowls © 2018 Quarto Publishing Group USA Inc. Text © 2018 Kelli Foster. First Published in2018 by The Harvard Common Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.

Course Main Dishes
Servings 4 servings
Author Kelli Foster


  • 3 cups or 2 15-ounce, or 420 g cans chickpeas, drained and rinsed
  • 1 small red onion roughly chopped
  • 2 cloves garlic
  • 2 tablespoons 30 ml freshly squeezed lemon juice
  • ½ packed cup 24 g fresh parsley leaves
  • ½ packed cup 8 g fresh cilantro leaves
  • 2 teaspoons 4 g ground cumin
  • 1 teaspoon 2 g ground coriander
  • 1/8 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons 24 g all-purpose flour
  • 1 teaspoon 5 g baking powder
  • 1 tablespoon 15 ml avocado or extra-virgin olive oil
  • 16 ounces 455 g riced cauliflower
  • 2 teaspoons 4 g za’atar
  • 2 packed cups 40 g arugula
  • 1 medium red bell pepper cored and chopped
  • 2 avocados peeled, pitted, and diced
  • Red cabbage or beet sauerkraut
  • Hummus


  1. If using dried beans, add the chickpeas to a medium bowl and cover with water by at least 1 inch (2.5cm). Let them sit, uncovered, at room temperature for 24 hours.
  2. Preheat the oven to 375°F (190°C, or gas mark 5).
  3. Add the drained chickpeas, onion, garlic, lemon juice, parsley, cilantro, cumin, coriander, cayenne, 1teaspoon (6 g) of salt, and ¼ teaspoon pepper to the bowl of a food processor. Pulse about 10 timesuntil the chickpeas are chopped. Scrape down the sides of the bowl, add the flour and baking powder, and pulse until the mixture is well combined.
  4. Scoop out about 2 tablespoons of the mixture and roll it into a ball in the palms of your hands. Transfer to a lightly greased baking sheet and use a spatula to flatten into a ½-inch (1.3 cm)-thick disk. Repeat with the remainder of the mixture.
  5. Bake the falafel until cooked through and tender, 25 to 30 minutes, flipping once halfway through.
  6. Heat the oil in a large skillet over medium heat. Add the riced cauliflower, za’atar, salt, and pepper, and stir to combine. Cook, stirring occasionally, until the cauliflower is slightly softened, about 3 minutes.
  7. To serve, divide the cauliflower rice and arugula among bowls. Top with falafel patties, bell pepper, avocado, sauerkraut, and a scoop of hummus.