2 cups cooked brown rice
12 chickpea falafels
1 bambino cabbage, thinly sliced
1 avocado, thinly sliced
2 baby cucumbers, thinly sliced
1 punnet cherry tomatoes, quartered
1 cup edamame beans, podded
4 radishes, thinly sliced
1 large carrot, peeled into long strips
2 tbsp pepitas
2 tbsp pine nuts
2 tbsp almonds
2 tbsp walnuts
1 tbsp gluten-free soy sauce
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
¼ cup tahini
Salt & pepper
Crunchy shallots, to serve
Sesame seeds, to serve
Preheat the oven to 180°C. Warm falafels for 10-15 minutes.
Add the pepitas, pine nuts, almonds and walnuts to a dry pan and toast off on low heat. When they’re nearly done, add the gluten-free soy and toss in the pan to coat. Remove from heat.
Evenly distribute brown rice, edamame, carrots, cabbage, radishes, tomatoes and cucumbers to a bowl. Add warm falafels on top, toasted soy nuts and the thinly sliced avocado.
Dress with extra virgin olive oil, apple cider vinegar and tahini and top with crunchy shallots and sesame seeds to serve.