Oil-free baked falafel and quinoa buddha bowl – rich in protein and antioxidants, and super satisfying.
- 150g quinoa, cooked
- 200g sugar snap peas, steamed
- 1 medium courgette, sliced then quartered and steamed
- ½ bag superfood salad
For the Falafels
- 1x400g chickpeas, drained and rinsed
- 3 tbsp freshly chopped coriander
- 1¼ tsp ground cumin
- 1¼ tsp garlic powder
- 1 tsp ground coriander
- 1 tbsp gram or plain flour
- 3 tbsp breadcrumbs
- Pinch of salt, to taste
For the dressing
- 3 tsp tahini
- 2 tsp plain soy yoghurt
- 2 tbsp water
- 1 tbsp agave nectar
- ½ tsp garlic powder
- Pour the chickpeas into a medium-sized bowl then mash into a coarse texture with a fork. Add of all of the spices, flour and coriander and mix thoroughly with the fork. Taste and adjust seasoning as necessary.
- In the meantime, put the breadcrumbs into a medium-sized bowl. Scoop around a tablespoon of the chickpea dough and roll it between your palms to form a round ball. Shape into patties then toss in the breadcrumbs and set aside. Repeat until you’ve used up all of the dough. You should have around eight patties. Leave the patties to rest in the fridge or a cool place for approximately 10 minutes then preheat your oven to 200ºC (400ºF).
- Place the patties on a baking tray and cook for 15-20 minutes on each side.
- Make the dressing by combining tahini, soy yoghurt, water, agave nectar and garlic powder.
- Once the patties are ready, serve them with the quinoa, salad, sugar snap peas, courgettes and the tahini dressing.
- Category: Lunch/Dinner
Keywords: Quinoa, Chickpeas, Falafel, Buddha Bowl