Basil falafel bowls

Name: Basil falafel bowls
Cook time: 20 min
Yield: 4
Cuisine: Middle Eastern

with 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 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel and finely slice the red onions. Peel the carrots and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel.
2. TO COOK THE QUINOA AND FINISH THE SALAD:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. 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. Once hot, add 24 tsp sized dollops of basil and lime falafel to the pan - this may need to be done in batches. 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 quinoa salad into bowls and top with basil falafel patties. Dollop with garlic and herb yoghurt and sprinkle over dates and toasted almonds.