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Marta Simonet’s Falafel and Hummus Buddha Bowl Recipe

Tags: Cosentino, Recipe | 4 år ago | Written by: Cosentino

 width=Leading food blogger Marta Simonet is teaming up with us at Cosentino to share delicious food and lifestyle inspiration featuring our Silestone and Dekton countertops. Marta combines her passion for cooking with her sublime presentation skills, showing you how to prepare fabulous recipes in a simple way. Don’t miss Top Foodie’s videos!  If you are as into your food as much as we are, you might be aware of the current “health bowl” trend that is taking the culinary world by storm. In this new Cosentino Top Foodie video, Marta demonstrates how to prepare a simple and delicious, Bhudda Bowl with Falafel and Hummus that’s suitable for both vegetarian and vegan diets! Marta says “I know you will really love this recipe as it’s filled with healthy ingredients such as these homemade falafel!”


  • 1 can of cooked chickpeas
  • 1 red onion
  • 1/2 cup of fresh parsley
  • 1/4 cup of fresh coriander
  • 2 teaspoons of garlic powder
  • 1 grated carrot
  • 2 teaspoons of ground cumin
  • 1 cup of chickpea flour
  • 1 teaspoon of salt
  • 1 pinch of cayenne pepper
  • 1 cup of cooked rice
  • 2 tablespoons of hummus
  • 1/2 pomegranate, seeds removed
  • Olive oil
  • Salt and black pepper


1. Make the falafel mix

The first step in getting the perfect buddha bowl is to prepare the falafel. To do this, put the chickpeas in a food processor and pulse with a dash of olive oil, salt, garlic powder and ground cumin. If you fancy a little bit more spice you can add a pinch of cayenne pepper to the mixture which will give it a nice, warm flavour. Foodie Tip: “You can add additional spices into the falafel depending on your tastes, but cumin is a must as it gives it its recognisable flavor.”   width=2. Add fresh herbs One of the reasons why the buddha bowl is so popular is because it contains a large amount of healthy ingredients such as fresh vegetables. To add another depth of flavour the falafel, finely chop the coriander, onion and parsley and add to the processor along with the chickpeas and spices. Blend until combined.  width=3. Prepare the falafel balls Remove the falafel mixture from the processor and transfer into a mixing bowl.  Add in the chickpea flour and using your hands, mix until all the ingredients are well combined. Next, take good size pieces of the mixture and one by one, form into falafel balls. You’re aiming for balls that are of similar size to a meatball.  width=4. Fry the falafel balls Add a little oil to a pan and fry the falafels, turning regularly until golden and crispy on the outside and tasty on the inside. Foodie Tip: “Once the falafels have a good amount of colour, remove them from the pan. It’s now time to set up your buddha bowl. ”  width=5. Assemble the Buddha Bowl Start to fill your bowl, with the rice, spinach and grated carrot, this forms a good base for your dish. Then, add the falafels on top, distributed evenly over the base of the bowl.  Serve with a large spoonful of hummus on the side for extra texture and then top with the pomegranate seeds and a touch of coriander.  You don’t have to use pommegranate, any seasonal fruit will be fine.  Season with salt and pepper and serve! Foodie Tip: “The more colorful the dish, the better.”  width=
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