Chickpea falafel bowl

Name: Chickpea falafel bowl
Cook time: 20 min
Yield: 2
Cuisine: Middle Eastern

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 2 people

Cooking Instructions:

1. TO PREPARE THE TOMATO SALSA:
Cut the tomato into 1 cm cubes and place into a small 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 GREEN BEAN QUINOA:
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 2-3 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 a salad bowl. 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 green bean quinoa into bowls and top with chickpea falafels. Spoon on tomato and radish salsa. Dollop with beetroot babaganoush, sprinkle with hazelnut dukkah and remaining parsley.