800gfrozen floret mixI used Iceland foods frozen floret mix
1handful of salad leaves
1handful of cherry tomatoes
1handful of roasted peppers in olive oildrained
1handful 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.