Falafel Quinoa Bowl

Of course you can also buy crispy falafel from the kebab shop, but you can also simply make them by yourself! In any case, we can never get enough of this oriental classic!

Ingredients

Ingredients
Servings:
Quinoa Salad
g
Quinoa
Avocado
g
Baby Leaf Salad
g
Carrots
tbsp
Pomegranate Seeds
Falafel
Yellow Onion
small
slice
Toast Bread
g
Chickpeas
Zucchini
tsp
Ground Cumin
g
Fresh Parsley
g
Panko Bread Crumbs
Salt & Pepper to taste
Sunflower Oil
Lemon Tahini Dressing
tbsp
Lemon Juice
tsp
Lemon Zest
g
Tahini Paste
tsp
Sweet Paprika Powder
tsp
Ground Cumin
tsp
Ground Ginger
tbsp
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. For the falafel, peel the onion and cut into fine cubes. Peel the garlic and cut into slices, dice the toast. Drain the chickpeas. Put onions, garlic, toast and chickpeas in a tall jar. Grate the zucchini, add cumin and crush with the hand blender. Wash parsley, shake dry, pluck off leaves and chop finely. Mix everything and season with salt and pepper.
  2. Prepare the quinoa in boiling salted water according to package instructions and allow to cool. Wash the salad and spin dry. Peel the avocado, remove the pit and cut into cubes.
  3. For the dressing, mix the lemon juice, lemon zest, tahini, paprika powder, cumin, ginger, salt and pepper. Slowly stir in the olive oil.
  4. In a small saucepan, heat the oil to 175 ºC. Add the breadcrumbs on a plate. Form the falafel mass into small balls and dredge them through the breadcrumbs. Fry the falafel balls in hot oil for about 3 minutes, remove from the oil with the foam trowel and drain them on kitchen paper.
  5. In a large bowl, mix the salad with the quinoa, carrot sticks, avocado and pomegranate seeds. Top with fresh falafel and drizzle the dressing over.

Preparing In The Kitchen
  1. For the falafel, peel the onion and cut into fine cubes. Peel the garlic and cut into slices, dice the toast. Drain the chickpeas. Put onions, garlic, toast and chickpeas in a tall jar. Grate the zucchini, add cumin and crush with the hand blender. Wash parsley, shake dry, pluck off leaves and chop finely. Mix everything and season with salt and pepper.
  2. Prepare the quinoa in boiling salted water according to package instructions and allow to cool. Wash the salad and spin dry. Peel the avocado, remove the pit and cut into cubes.
  3. For the dressing, mix the lemon juice, lemon zest, tahini, paprika powder, cumin, ginger, salt and pepper. Slowly stir in the olive oil.
  4. In a small saucepan, heat the oil to 175 ºC. Add the breadcrumbs on a plate. Form the falafel mass into small balls and dredge them through the breadcrumbs. Fry the falafel balls in hot oil for about 3 minutes, remove from the oil with the foam trowel and drain them on kitchen paper.
  5. In a large bowl, mix the salad with the quinoa, carrot sticks, avocado and pomegranate seeds. Top with fresh falafel and drizzle the dressing over.

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