Falafel & Quinoa Bowl

Casey's Easy Falafels

Ingredients:

  • 400g chickpeas, rinsed & drained
  • 240g black beans, rinsed & drained
  • 165g sweetcorn, rinsed & drained
  • 1/2 red onion, chopped
  • 1/3 cup bulgur wheat & quinoa mix
  • Handful Rocket
  • 1 avocado
  • 2 gloves garlic
  • 1 veg stock
  • 2 tbsp flour
  • 1 tbsp harissa paste
  • 1 tsp hot sauce
  • 1 tsp cumin
  • 1 tsp parsley
  • 1 tsp coriander
  • 1 tsp chilli flakes
  • 1 tbsp olive oil
  • 1 tbsp hummus

Method:

  1. Add 1 pint of boiling water to the veg stock and stir until fully dissolved
  2. Add the veg stock to the quinoa and cook for 12-15min
  3. While the quinoa cooks, prepare the falafels. Ensure the chickpeas are dry and put in the food processor along with the red onion, garlic, flour, harissa paste, hot sauce, cumin, parsley, coriander & chilli flakes. You might have to do this in two batches if you have a small food processor
  4. Pulse the ingredients together until the mixture forms a paste like texture that sticks together (but take care not to over pulse so it doesn’t become hummus!)
  5. Remove the mixture from the food processor, and using your hands roll the mixture into falafel shaped balls
  6. While making the falafel balls, heat the oil in the pan at the low-medium heat. Once the falafel balls have been rolled place them in the pan to fry until golden brown on each side (approx. 3-4 min per side)
  7. Serve the falafels with sweetcorn, black beans, rocket, avocado & hummus