Try this fresh and hearty Falafel and Quinoa salad bowl for lunch this week.
Preheat oven to 180°C/ 350°F/ Gas Mark 4.
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.
Form the mixture into twelve balls slightly bigger than a walnut and flatten slightly. Place on a plate, cover and set aside.
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.
In a small bowl mix together all the ingredients for the spiced yoghurt dressing and set aside.
Divide the cooked quinoa amongst four bowls along with the remaining salad ingredients, cooked falafel and drizzle with the yoghurt. Serve.
Nutritional analysis per serving (4 servings)
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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