Chickpea falafel bowl

Name: Chickpea falafel bowl
Cook time: 20 min
Yield: 2

with broccolini 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 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel, and place in a salad bowl. Cut the radish in half, finely slice and place in the bowl. Finely chop the curly parsley, discarding the stalks and add half to the bowl. Drizzle with oil, season with salt and pepper and toss to combine.
2. TO COOK THE BROCCOLINI QUINOA:

Trim the woody ends off the broccolini and cut into small bite sized pieces. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the broccolini and cook for 4-5 mins. Open the bag of steamed quinoa squeezing gently on the bag to break up any large clumps then add to the pan. Season with salt and cook for 1-2 mins then add to the salad bowl with the carrot and radish. Just before serving pour in the sumac dressing and toss to combine.
3. TO COOK THE FALAFEL:

Wipe out the pan, place back over a medium heat and add 2-3 Tbsps of oil. Once hot add 6 spoonful’s of the falafel mix to the pan, making 6 patties. Flatten slightly with a spatula and cook for 3-4 mins each side. Adjust the heat if necessary and cook until golden and heated through.
TO SERVE:

Spoon broccolini quinoa into bowls and top with chickpea falafels. Dollop with beetroot babaganoush, sprinkle with hazelnut dukkah and remaining parsley.