This buddha bowl is bright, crispy and unbelievably satisfying. Sautéeing the falafel patties in Ghee Oil not only gives them a rich, nutty flavor, but it has a high smoke point, which makes the outside perfectly golden brown and crisp and tender inside.
- Make the falafel: Add the chickpeas to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a thick paste. You may need to scrape down the sides of the bowl occasionally. A little texture to the mixture is desirable.
- Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes thick enough to form into patties. Using a ¼ cup measuring cup form the falafel dough into small patties. To cook the patties, heat ghee oil in a skillet until hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
- Make the tahini sauce: Prepare the dressing by adding all the ingredients to a blender, and processing until smooth and creamy adding more almond milk to reach your desired consistency. Set aside.
- Prepare the bowls: In each bowl, place 1 cup mixed greens and top with ¼ cup red cabbage, ¼ cup cherry tomatoes, ¼ cucumbers, 2 tbsp. feta cheese and divide the olives evenly amongst the bowls. Top with several falafels and a drizzle with tahini sauce.
Related: Buffalo Chickpea Buddha Bowl recipe