Crispy Falafel Bowl

• Canned Chickpeas(2)
• Onion(1)
• Garlic(3 cloves)
• Flat Leaf Parsley(20 g)
• Cumin(2 tsp)
• Coriander(1 tsp)
• Paprika(1 tsp)
• All-Purpose Flour(3 tbsp)
• Olive oil(4 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Quinoa(200 g)
• Vegetable Broth(500 ml)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Lettuce(150 g)
• Tahini(4 tbsp)
• Lemon(1)
• Maple syrup(1 tbsp)

Method

1. 1

   Rinse and drain {Canned Chickpeas} very well, then pat dry. Roughly chop {Onion}, {Garlic}, and {Fresh parsley}.

   ~8 min

2. 2

   Add the chickpeas, half the {Onion}, half the {Garlic}, {Fresh parsley}, {Cumin}, {Coriander}, {Paprika}, {Flour}, {Salt}, and {Black pepper} to a food processor. Pulse to a coarse mixture that holds together when pressed, then shape into 12 small patties.

   ~6 min

3. 3

   Add {Quinoa} and {Vegetable Stock} to a saucepan. Bring to a boil, cover, and cook for 15 minutes until the grains are tender and the liquid is absorbed.

   ~15 min

4. 4

   While the quinoa cooks, dice {Cucumber} and {Tomato}, thinly slice the remaining {Red Onion}, and shred {Lettuce}. Stir {Tahini}, juice of {Lemon}, {Maple syrup}, the remaining {Garlic}, and 3 tbsp water until smooth and pourable.

   ~4 min

5. 5

   Heat {Olive oil} in a large frying pan over medium heat. Cook the falafel patties for 3 to 4 minutes per side until golden-brown and crisp.

   ~8 min

6. 6

   Fluff the quinoa, then build bowls with quinoa, {Lettuce}, {Cucumber}, {Tomato}, and {Red Onion}. Add the falafel and spoon over the tahini dressing just before serving.

   ~3 min