Falafel quinoa and baby leaf bowl
This healthy but filling salad bowl recipe with quinoa, crispy roasted chickpeas, falafel and fresh beetroot is a tasty vegetarian lunch idea
Prepare the quinoa according to the instructions.
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.
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.
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.
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 as PDF
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