Ingredients:
For the Falafels:
- Outcast food classic falafels
For the Hummus:
- 1 cup chickpeas (cooked)
- 1 avocado
- Handful of fresh basil
- 30 ml olive oil
- 3 cloves of garlic
- Juice of half a lemon
- 50 ml water (adjust for consistency)
- Salt and pepper to taste
For the Coconut Peri Peri Sauce:
- Coconut cultured cream
- 2 tablespoons Skinny Food Co peri peri sauce
- Juice of half a lemon
For the Caramelised Onions:
- 1 onion, sliced
- Fresh thyme (to taste)
- 30 ml Skinny Food Co vegan hunny
For the Sautéed Chickpeas:
- 1 can chickpeas (drained and rinsed)
- Salt and pepper to taste
For Toppings:
- 5 cherry tomatoes, halved
- Skinny Food Co South West sauce
- Fresh basil for garnish
Instructions:
1. Prepare the Falafels:
Preheat the oven and bake the Outcast falafels for 5 minutes until heated through.
2. Make the Hummus:
In a blender, combine chickpeas, garlic, avocado, basil, olive oil, lemon juice, and water. Blend until smooth, adding more water if needed. Season with salt and pepper to taste.
3. Prepare the Coconut Peri Peri Sauce: In a bowl, mix together coconut cultured cream, Skinny Food Co peri peri sauce, and fresh lemon juice. Set aside.
4. Caramelised the Onions:
In a skillet, sauté sliced onions with fresh thyme over medium heat until translucent. Add Skinny Food Co vegan hunny and cook until caramelised, about 5 minutes.
5. Sauté the Chickpeas: In another skillet, sauté drained chickpeas with salt and pepper until warmed through.
6. Assemble the Bowl: Spread a generous layer of hummus as the base in a serving bowl. Place the baked falafels on top. Randomly add sautéed chickpeas and caramelized onions. Drizzle with coconut peri peri sauce and add halved cherry tomatoes. Garnish with fresh basil.
7. Serve and Enjoy: Serve immediately and enjoy the flavour’s of this vibrant falafel bowl!
