Description
Delicious falafel served on a bed of quinoa with roasted vegetables, drizzled with tahini and fresh lemon.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 2 cups quinoa
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup mushrooms, sliced
- 1/4 cup tahini
- Olive oil, for roasting
- Salt and pepper, to taste
- Fresh lemon, for drizzling
Instructions
- In a food processor, blend chickpeas with garlic, parsley, cilantro, cumin, coriander, and paprika until coarsely pureed.
- Form the mixture into small balls and heat oil in a skillet over medium heat.
- Fry the falafel for 3-4 minutes per side until golden brown.
- Meanwhile, cook quinoa according to package instructions.
- Toss vegetables in olive oil, salt, and pepper, then roast in the oven at 400°F for 25-30 minutes.
- To assemble, layer grains, falafel, and roasted veggies in bowls.
- Drizzle with tahini and lemon juice before serving.
Notes
Refrigerate falafel mixture for at least an hour for better texture. Freeze falafel in a single layer on a baking sheet, then transfer to a freezer-safe bag.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 0mg
Keywords: falafel, bowls, quinoa, vegetables, vegan, healthy, Middle Eastern