Baked Quinoa Falafels With An Orange Tahini Dressing | Recipes From A Pantry
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Baked Quinoa Falafels With An Orange Tahini Dressing (GF and Vegan) #PowerOfFrozen

Vegan baked quinoa falafel bowls looking all fine drizzled with a orange tahini dressing.
Course Main
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 274kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

For the zesty quinoa falafels

  • 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
  • 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

For the orange tahini salad dressing:

  • 4 tbsp light tahini
  • 4 tbsp orange juice
  • 4 tbsp lemon juice
  • Salt to taste

For the bowls

  • 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

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.

Nutrition

Calories: 274kcal | Carbohydrates: 30g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 754mg | Fiber: 7g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 77.8mg | Calcium: 103mg | Iron: 3mg