Falafel Hummus Quinoa Bowl
- 40 min
- β β¬3.39
- 2 servings
- Easy
falafel, chickpeas, and tomatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- sesame
Equipment
- stove
- blender
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash tomatoes, remove the hard stem core and finely dice.
Cook
Wash cucumber and trim off both ends
Wash cucumber and trim off both ends. Wash cucumber, peel or trim any tough ends.
And cut into 1 cm dice
And cut into 1 cm dice; Wash and halve lemon Remove seeds; squeeze the juice from citrus fruit.
Rinse quinoa
Rinse quinoa; Bring to the boil with twice its volume of tap water, cover and cook on low for 15 minutes Rest off the heat, covered, for 5 minutes.
Blend chickpeas
Blend chickpeas, tahini, lemon juice until smooth. Add tap water a tablespoon at a time if needed until creamy.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add falafel and fry for 7 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned. Season with iodised salt, black pepper now and mix thoroughly before serving.
Divide the cooked base quinoa between the servings
Divide the cooked base quinoa between the servings. Arrange the already prepared falafel, tomatoes, cucumber alongside.
Finish
Spoon over the sauce already made from chickpeas
Spoon over the sauce already made from chickpeas, tahini, lemon juice; do not make an additional batch.
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