Falafel salad bowls (gluten free/ vegan/nut free)

Baked falafel:

• 2 tins(800g) chickpeas, rinsed and drained
• 4 tbsp VGood peanot chickpea butter smooth
• 1/2 cup FreshLife buckwheat flour
• 1/2 cup coriander and lemon basil leaves
• A drizzle of extra virgin olive oil
• 1 lemon, zest and juice
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt, to taste
• Water, as needed

Salad bowl:

• Butter bean hummus
• ½ cup lemon basil leaves
• 1 NZ Avocado, sliced
• 2 tomatoes, cut into wedges
• ½ cup pitted or stuffed olives
• 1 baby cos lettuce, shredded
• 1 small red onion, thinly sliced into rings

1. Preheat the oven to 190°C. Line 2 baking trays with baking paper.
2. Add all falafel ingredients to a blender and blend until smooth, adding water if necessary. Season with salt.
3. With wet hands roll falafel into bite sized balls then place on the prepared baking tray. Press down with a fork, if you like. Drizzle with oil then bake for 30-40 minutes, until golden and crispy.
4. Divide salad bowl ingredients between 4 bowls. Top with baked falafel, extra lemon basil leaves and serve.