Quinoa and Falafel Bowls
Fresh, colourful and healthy, these quinoa bowls make a tasty lunch or dinner option. You can use the toppings that we have or experiment with other flavours.
How long will it take?
2 hours plus overnight soaking time
What’s the serving size?
Serves 6
What do I need?
For the Quinoa
- 2 cups quinoa
- 4 cups water
For the Falafels
- 1 cup dried chickpeas, soaked overnight
- ½ cup brown onion, roughly chopped
- 1 cup parsley, roughly chopped
- 1 cup coriander, roughly chopped
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp salt
- ½ tsp cardamom
- ¼ tsp black pepper
- 2 tbsp chickpea flour
- ½ tsp bicarbonate of soda
For the bowls
- 2 cups wild rocket leaves
- 2 avocados, sliced
- 2 carrots, peeled and cut into thin ribbons
- 1 x 230 g tub Hill Street Beetroot Dip
- 100 g almonds, roughly chopped
How do I make it?
- Begin preparing the falafels the night before by soaking the dried chickpeas in water. Make sure the water covers the chickpeas by at least 7 centimetres because the chickpeas will swell in size.
- Drain and rinse the chickpeas and add them to a food processor with onion, parsley, coriander, garlic, cumin, salt, cardamom and pepper. Pulse until the mixture comes together and looks like coarse sand. Put mixture into a bowl and add chickpea flour and bicarbonate of soda. Stir, cover and refrigerate for 1 hour.
- Meanwhile make the quinoa, by adding quinoa and water to a saucepan. Bring water to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until the water has absorbed. Remove pan from heat and fluff quinoa with a fork. Set aside to cool.
- Preheat oven to 200C.
- Use your hands to form the falafel into balls. Lightly spray a baking tray with cooking spray. Put falafel on the baking tray, pressing them gently to flatten. Spray the tops with a little cooking spray and bake in the oven for 25 to 30 minutes, flipping halfway through.
- To assemble bowls, add quinoa and then top with rocket, falafels, avocado, carrot ribbons and a generous dollop of Beetroot Dip. Scatter with chopped almonds and serve.
