Chickpea falafel bowl

Name: Chickpea falafel bowl
Cook time: 20 min
Yield: 4

with green bean quinoa and beetroot babaganoush

Ready in around 20 mins

RECIPE FACT:

Did you know, the world’s largest falafel ball weighed 10.9 kg and used 40 litres of oil to fry!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO MAKE THE CHICKPEA FALAFEL:

Place the chickpeas into a sieve, rinse under cold running water and allow to drain well. Place in a bowl with the falafel seasoning and a generous drizzle of oil. Roughly chop the Italian parsley and place half in the bowl then lightly mash with a potato masher. Shape into balls the size of golf balls compacting well so the balls stay together and press into patties about 1 cm thick.
2. TO PREAPARE THE VEGETABLES:

Cut the cherry tomatoes in half and place in a salad bowl. Cut the radishes in half, finely slice and place in the salad bowl. Top and tail the green beans and cut in half. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the beans and cook for 1-2 mins. Open the bag of steamed white and red quinoa squeezing gently on the bag to break up any large clump then add to the pan. Season with salt and cook for 2-3 mins. Allow to cool slightly then add to the salad bowl. Just before serving pour in the sumac dressing and toss to combine.
3. TO COOK THE CHICKPEA FALAFEL:

Wipe out the pan, place back over a medium-high heat with 2-3 tbsps of oil. Once hot add the falafel patties and cook for 2-3 mins undisturbed on each side until golden and heated through.
TO SERVE:

Spoon green bean quinoa into bowls and top with chickpea falafels. Dollop with beetroot babaganoush and sprinkle with remaining parsley.