Falafel quinoa and baby leaf bowl

Total time 45 mins

15 mins preparation time

30 mins cooking 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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