Helloooooooooo healthier baked quinoa falafel bowls looking all fine drizzled with a orange tahini dressing. It is super nice to finally meet you. I have been meaning to make you for the longest time, but got (too easily) distracted by all the other foods on my rather long to test list. You were in rather good company on that list, and have uncomplainingly lived on my makeshift office, aka the top of the kitchen door, for a whole year. I finally realised that veganuary was the perfect time to stop and make you. And look at that, you turned out perfectly the first time. Why, oh why did I wait so long? Have no fear, you are now my new best foodie friend and I will be seeing you next week. Oh and I think baked almond and chickpea falafels with an orange tahini dressing I will be seeing you later.
Peeps, I promise you, I said all that before I tucked into my baked quinoa and chickpea falafel bowls.
I find myself cooking more and more vegan recipes like these baked quinoa falafels. I find that vegan food is good, is easy to cook and is nutritious. And of course, you don’t have to be a vegan to eat vegan food – I eat probably one or two vegan meals a day, without thinking about it – and this is despite Freddy being an arch-carnivore.
It helps that, Iceland Foods, from whom I get my freshly frozen freezer staples, stock a whole range of ingredients that are suitable for using in vegan recipes. Like the zesty bean quinoa I used in these falafels. Not only that, but I find that their ingredients are of a very high quality and tasty. Also, because they are frozen at source they retain a lot of their nutrients and vitamins, which is important to me when making food choices for my entire family. So I like Iceland’s products and I use them a lot.
But these guys stock more than just vegan food. I have find that Iceland frozen food range caters to a lot dietary preferences. Using goodies from their frozen range, I have thrown the most successful and affordable 5hrs kids party ever (the kids mention this party once a week), hosted an Asian night (the vegetable spring rolls are seriously tasty), thrown a very easy pizza brunch (and found that my kiddoes can eat 6 of their mini pizza in one sitting) and I am planning a vegetarian breakfast for dinner (brinner is a thing you know) girl’s night gathering. And that is just the start. Their frozen kale and sweet potato mash will be featuring in a few supper parties too.
Folks, whatever your dietary requirement, you really need check out Iceland Foods during your next shop (either instore or online). These guys stock something for everyone.
Here is how to make baked quinoa falafel bowls looking all fine drizzled with an orange tahini dressing and please do come back and share images with me on Instagram if you make them.
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- 100 g (0.5 cup) chickpeas soaked over night
- 2 garlic cloves minced
- 1 medium red onion roughly chopped
- 1 handful fresh coriander leaves cilantro
- 175 g of cooked quinoa I used the frozen zesty bean quinoa mix from Iceland Foods
- 2 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¾ tsp salt or to taste
- ½ tsp baking powder
- 4 tbsp ground almonds
- 4 tbsp light tahini
- 4 tbsp orange juice
- 4 tbsp lemon juice
- Salt to taste
- 800 g 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
- Add the chickpeas, garlic, onions and coriander 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.
- 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, the rest of the salad ingredients, the oranges, seeds and nuts and drizzle on the salad dressing.
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