Falafel quinoa salad bowl

These crisp, golden falafel can be made in advance and served up with spiced yoghurt and whatever salad you like.

Credit: Donal's Meals in Minutes

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 400 g tin chickpeas, drained and rinsed
• 60 g breadcrumbs
• 1½ tbsp (30 ml) tahini paste
• 1 large free-range egg
• 1 tsp ground coriander
• 1 tsp ground cumin
• 6 spring onions, thinly sliced
• 1½ tbsp (30 ml) canola (rapeseed) oil
• Sea salt and ground black pepper

Spiced yoghurt

• 100 g natural yoghurt
• 1 tsp garam masala
• Zest of 1 lemon

Salad

• ½ small red cabbage, finely shredded
• 25 g alfalfa sprouts
• 200 g red quinoa, cooked
• 1 avocado, thinly sliced
• 8 cherry tomatoes, sliced in half

Instructions

1. To make the falafels place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin and blitz until smooth. Remove the blade and stir through the remaining chickpeas and the spring onions. Season with sea salt and ground black pepper.
2. Form the mixture into twelve balls slightly bigger than a walnut and flatten slightly. Place on a plate, cover and set aside.
3. Place a large frying pan over a medium high heat and add the oil. Fry the falafels in the pan for 4–5 minutes on each side, until they have a nice golden colour.
4. In a small bowl mix together all the ingredients for the spiced yoghurt dressing and set aside.
5. Divide the cooked quinoa amongst four bowls along with the remaining salad ingredients, and cooked falafel, and drizzle with the yoghurt. Serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.