Baked Quinoa Falafels With An Orange Tahini Dressing
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
6 servings
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Calories
275 kcal
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Course
Main Course, Appetizer
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Cuisine
Middle Eastern
Baked Quinoa Falafels With An Orange Tahini Dressing
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Vegan baked quinoa falafel bowls looking all fine drizzled with a orange tahini dressing.
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Ingredients
For the zesty quinoa falafels
- ½ cup (100g) chickpeas soaked over night
- 2 garlic cloves minced
- 1 medium red onion roughly chopped
- 1 Handful fresh coriander leaves cilantro
- 1 cup (175g) of cooked quinoa
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¾ teaspoon salt or to taste
- ½ teaspoon baking powder
- 4 tablespoons ground almonds
For the orange tahini salad dressing:
- 4 tablespoons light tahini
- 4 tablespoons orange juice
- 4 tablespoons lemon juice
- salt to taste
For the bowls
- 6-7 cups (800g) frozen floret mix I used Iceland foods frozen floret mix
- 1 handful of salad leaves
- 1 handful of cherry tomatoes
- 1 handful of roasted peppers in olive oil drained
- 1 handful of salad cress
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Instructions
For the falafels:
- Add the chickpeas, garlic, onions, coriander and quinoa into a food processor and whiz until the mixture is coarsely ground.
- Then add in the oil and pulse until the mixture is finely chopped but not mushy.
- Transfer the mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well.
- Adjust seasoning before refrigerating for 1 hour.
- Preheat the oven to fan assisted 170C / 190C / 375F / gas 5 and line a baking tray.
- Wet your hands and roll about 2 tbsp of the falafel into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done.
- Spray the falafels with some olive oil and bake for about 25 mins until golden brown and done.
- Make the orange tahini salad dressing by whisking together all the ingredients in a bowl and setting aside.
For the bowls:
- Steam the veggies until they are cooked but firm. Set aside.
- Assemble the falafel quinoa bowls staring with the mixed leaves, then add the florets, falafels and the rest of the salad ingredients and drizzle on the salad dressing.
Notes
- Grind until coarse. Don't be tempted to overprocess it in the food processor.
- Refrigerate for 1 hour. Refrigerating makes it easier to shape these.
- Make them the same size. Make sure all the quinoa falafels are the same size so they cook evenly.
- Adjust seasoning, herbs, and spices. Add more or less according to your taste.
- Storage - These falafels will keep well in the refrigerator for 4 days. The dressing for a week and the veggies for about 3 days.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
31g
(10%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Sodium
462mg
(19%)
Potassium
729mg
(21%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
141IU
(3%)
Vitamin C
80mg
(89%)
Calcium
110mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 462mg | 19% |
| Potassium | 729mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 80mg | 89% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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