Try this fresh and hearty Falafel and Quinoa salad bowl for lunch this week.


  • 1 x 400g tin of chickpeas, drained and rinsed

  • 60g breadcrumbs

  • 2tbsp tahini paste

  • 1 large free-range egg

  • 1tsp ground coriander

  • 1tsp ground cumin

  • 6 spring onions, thinly sliced

  • 2tbsp rapeseed oil

  • Sea salt

  • Ground black pepper

  • Spiced yoghurt

  • 100g natural yoghurt

  • 1tsp garam masala

  • Zest of 1 lemon

  • For the salad

  • Half small red cabbage, finely shredded

  • 25g sprouts

  • 200g red quinoa, cooked

  • 1 avocado, thinly sliced

  • 8 cherry tomatoes, sliced in half


  • 1.

    Preheat oven to 180°C/ 350°F/ Gas Mark 4.

  • 2.

    To make the falafels place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin and blitz until smooth. Remove the blade and stir through the remaining chickpeas and the spring onions. Season with sea salt and ground black pepper.

  • 3.

    Form the mixture into twelve balls slightly bigger than a walnut and flatten slightly. Place on a plate, cover and set aside.

  • 4.

    Place a large frying pan over a medium high heat and add the oil. Fry the falafels in the pan for 4–5 minutes on each side, until they have a nice golden colour.

  • 5.

    In a small bowl mix together all the ingredients for the spiced yoghurt dressing and set aside.

  • 6.

    Divide the cooked quinoa amongst four bowls along with the remaining salad ingredients, cooked falafel and drizzle with the yoghurt. Serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 453kj
  • Fat Total 24g
  • Saturated Fat 3g
  • Protein 15g
  • Carbohydrate 48g
  • Sugar 4g
  • Sodium 802mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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