Falafel quinoa and baby leaf bowl

5 1 ratings

Total time45 mins

15 minspreparation time

30 minscooking time

This healthy but filling salad bowl recipe with quinoa, crispy roasted chickpeas, falafel and fresh beetroot is a tasty vegetarian lunch idea

Ingredients

4 portion(s)

200 g

quinoa

1 bunch

of chopped parsley leaves, some reserved for garnish

1 bunch

of chopped coriander leaves, some reserved for garnish

660 g

chickpeas, cooked or canned

1 tsp

of cumin

5 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

chickpea flour

300 ml

rapeseed oil

350 g

baby leaf salad

fresh beetroot, peeled and cut into strips

1 tbsp

rapeseed oil

2 pinch

paprika

1 tbsp

lemon juice

4 tbsp

tahini

7 tbsp

of water

Preparation

Step 1

Prepare the quinoa according to the instructions.

Step 2

Drain the chickpeas, place 580 g in a blender and blend briefly. Season with cumin and 2 tbsp Kikkoman soy sauce and mix with the chickpea flour. Fold the chopped herbs into the mixture.

Step 3

Put the rapeseed oil in a tall saucepan and heat. Shape the chickpea mixture with two teaspoons and fry in the hot fat until cooked in the centre.

Step 4

Fry the remaining 80 g of chickpeas in another pan with rapeseed oil and season with paprika until toasted. At the same time, stir together lemon juice, 3 tbsp Kikkoman soy sauce, tahini and water in a bowl to make a dressing.

Step 5

Divide the quinoa between 4 bowls. Add the baby leaf, beetroot, and toasted chickpeas. Place the falafel on top and garnish with tahini sauce and reserved herbs.

Recipe-ID: UK63

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