Lemon Pepper Buddha Bowl

Method of Preparation: The Falfel Pearl

1. In a food processor combine chickpeas, onion, cilantro, jalapeno, garlic, and seasoning.
2. Pulse until texture is coarse, not too fine.
3. Transfer to a bowl, add chickpea flour and baking soda.
4. Refrigerate for 1 hour.
5. Portion falafel using a # 30 ice-cream scoop (1 Oz).
6. Cut each in half and form mix into small balls / patties.
7. Pre-heat deep-fryer to 350F.
8. Fry falafel for 2 to 3 minutes or until golden brown and internal temperature is above 165F.

Method of Preparation: Crispy Oven Roasted Chickpeas

1. Preheat the oven to 350F.
2. Line a baking tray with parchment paper.
3. Drain, rinse and pat dry chickpeas dry. Remove chickpea skins that come off.
4. In a bowl combine chickpea, olive oil and Trade East Lemon Pepper.
5. Toss until chickpeas are evenly coated.
6. Roast in the oven for 20 to 30 minutes, stirring every 10 minutes.
7. Best served warm.

Method of Preparation: Quinoa Tabbouleh Salad Base

1. Combine vegetable stock and 1 1⁄2 tsp (7.5 ml) of Trade East Lemon Pepper Seasoning.
2. Bring to a boil, add quinoa and cover with a lid.
3. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 12 minutes.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. Spread out quinoa on a baking tray lined with parchment paper, chill to 4C or lower.
6. Whisk lemon juice and remaining Trade East Lemon Pepper Seasoning.
7. Gradually whisk in olive oil.
8. Combine all the ingredients for the Tabbouleh salad.
9. Add dressing and mix until well blended.
10. Refrigerate for 1 hour before serving.

Method of Preparation: Sauce/Dressing/Dip

1. In a food processor combine chickpeas, lime juice and Trade East Lemon Pepper Seasoning.
2. Pulse until chickpeas are completely pureed.
3. Gradually whisk in olive oil.
4. Reserve in a sealed container under refrigeration until required.

Method of Preparation: Pita Bread Toppings

1. Cut pita bread in half, julienne pita 1⁄4 inch wide.
2. Set deep fryer at 350F.
3. Deep-fry bread for 30 seconds or until crispy.

Assembly

1. Place Quinoa Tabbouleh salad in the bottom of the bowl.
2. Place 6 crispy falafel around the salad.
3. Place roasted chickpeas between the falafel pearls.
4. Garnish top of the salad with the crispy pita bread.
5. Place a quenelle of the hummus on top of the crispy pita bread.