The Botanist Bowl Recipe

Prepare mixture

Place drained chickpeas, parsley, cilantro, mint (if using), chopped red onion, garlic, ground cumin, ground coriander, baking powder, flour, lemon juice, salt and pepper into a food processor. Pulse in 8–12 short bursts until the mixture is coarse but holds together when pressed — do not over-process into a paste.

Chill and shape

Transfer mixture to a bowl, cover and chill for 20–30 minutes to firm up. Shape into 10–12 slightly flattened balls (approx. 2–3 tablespoons each). If mixture is too wet, add 1 tablespoon extra flour.

Cook falafel

Heat 2–3 tablespoons olive oil in a large non-stick skillet over medium heat. Fry falafel in batches for 3–4 minutes per side until deep golden and crisp, adjusting heat as needed. Drain on kitchen paper. Keep warm in a low oven if needed.

Place couscous in a bowl. Pour hot vegetable stock over couscous, cover tightly and let stand 5 minutes. Fluff with a fork to separate grains and allow to cool slightly.

When lukewarm, stir in pomegranate seeds, diced cucumber, sliced spring onion, chopped parsley, lemon zest, olive oil, red wine vinegar, salt and pepper. Taste and adjust seasoning. Refrigerate until assembly if needed.

Preheat oven to 220°C / 425°F (200°C fan). Toss aubergine, red pepper, zucchini, red onion and crushed garlic with 2 tablespoons olive oil, dried oregano, salt and pepper on a baking tray in a single layer.

Roast for 20–25 minutes, turning once, until vegetables are tender and starting to caramelize. Remove from oven and keep warm.

Preheat oven to 200°C / 400°F (180°C fan) if not already hot. Spread thoroughly dried chickpeas on a baking tray lined with parchment. Drizzle with 1 tablespoon olive oil and toss with smoked paprika, ground cumin, ground coriander, cayenne (if using) and salt so evenly coated.

Roast for 25–30 minutes, shaking the tray every 8–10 minutes, until crunchy and golden. Allow to cool slightly — they crisp up further as they cool.

Combine drained chickpeas, tahini, lemon juice, garlic clove, olive oil, ground cumin and salt in a food processor. Process until smooth, adding 1–2 tablespoons reserved chickpea liquid or cold water if needed to achieve a creamy, spreadable consistency. Taste and adjust lemon, salt or garlic as desired.

Combine Greek yogurt, grated cucumber (squeezed to remove excess water), minced garlic, chopped dill (or mint), lemon juice, olive oil, salt and pepper in a bowl. Stir until homogenous. Refrigerate for at least 10 minutes to allow flavors to meld.

Whisk together 1 tablespoon olive oil, lemon juice or vinegar, salt and pepper. Toss mixed salad leaves lightly to coat.

To assemble four servings: Divide couscous salad among four bowls. Arrange 2–3 green falafel per bowl, a generous spoonful of roasted Mediterranean vegetables, 3–4 tablespoons spice-roasted chickpeas, 2 tablespoons houmous, and 2 tablespoons tzatziki. Add dressed leaves and sprinkle with toasted pine nuts or pumpkin seeds. Drizzle any remaining olive oil or a little lemon juice over the bowl if desired.

Serve immediately while falafel and roasted chickpeas are still warm for contrast with cool tzatziki and houmous.