Basil falafel bowl

Name: Basil falafel bowl
Cook time: 20 min
Yield: 1

with a Middle Eastern quinoa salad and garlic yoghurt

Ready in around 20 mins

RECIPE FACT:

In 2012, Lebanon broke the Guinness World Record for the largest plate of falafel, weighing over 5,000 kilograms.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using half the red onion, peel and slice into ½ cm slices. Using half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel, and place into a salad bowl.
2. TO COOK THE QUINOA AND FINISH THE SALAD:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 3-4 mins. Add the steamed quinoa and cook for a further 1-2 mins. Remove from the pan into the salad bowl. Just before serving, add the baby spinach and carrot. Season with salt and pepper, pour in the orange and cumin dressing and toss to combine.
3. TO COOK THE FALAFEL:

Wipe out the pan and place back over a medium-high heat with 2-3 Tbsp of oil. Using half of the basil falafel, add 6 tsp sized dollops to the pan once it’s hot. Flatten slightly with a spatula and cook for 3-4 mins each side undisturbed - you may need to do this in batches.
TO SERVE:

Spoon the Middle Eastern salad into a bowl and top with basil falafel patties. Dollop over the garlic and herb yoghurt and sprinkle over dates and toasted almonds.