Falafel Hummus Quinoa Bowl

40 min
≈ €3.39
2 servings
Easy

Main ingredients: falafel, chickpeas, tomatoes, and cucumber. Allow about 40 minutes for 2 servings.

Calories968 kcal

Protein36.1 g

Fat42.4 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

sesame

Equipment

stove
blender

Prepare

1

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

2

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.

3

Wash and halve lemon

Wash and halve lemon. Remove seeds; squeeze the juice from citrus fruit.

4

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.

5

Blend chickpeas

Blend chickpeas, tahini and lemon juice until smooth. Add tap water a tablespoon at a time if needed until creamy.

6

Heat rapeseed oil in a pan

Heat rapeseed oil in a pan over medium heat. Add falafel and fry for 7 minutes, stirring regularly, until softened and lightly browned.

7

Season with iodised salt and black pepper

Season with iodised salt and black pepper, then mix thoroughly before serving.

8

Divide the cooked quinoa

Divide the cooked quinoa between the servings. Arrange the already prepared falafel, tomatoes and cucumber alongside.

Finish

9

Spoon over the sauce already made

Spoon over the sauce already made from chickpeas, tahini and lemon juice, without making an additional batch.

Recipe from VegPlan · https://vegplan.app/recipes/falafel-hummus-quinoa-bowl

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