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Top view of Vegan Quinoa Falafel Bowl garnished with fresh parsley, and a wooden spoon.
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Vegan Quinoa Falafel Bowl

A healthy and highly nutritious flavorful Vegan Quinoa Falafel Bowl, perfect as a picnic or for dinner on the balcony or terrace.
Course Main Course
Cuisine International
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 644kcal

Ingredients

  • 2 cups chickpeas (soaked for 12-24 hours)
  • 1/2 large onion
  • 1 hand full fresh parsley leaves
  • 2 hand full fresh cilantro leaves
  • 1 tsp Salt
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp baking powder
  • 4-6 tablespoons flour
  • 2 cups cooked chickpeas
  • 3/4 cup chickpea brine
  • 1/4 cup olive oil
  • 1 Tbsp tahini
  • 1 clove garlic
  • 1 tsp Salt
  • 1.5 cups quinoa
  • 1.75 cups water
  • 1 cup fresh cilantro leaves
  • 1/2 cup water
  • 1 tsp Salt
  • 1 English cucumber
  • 3 roma tomatoes

Instructions

  • The night before soak about 4 cups of dried chickpeas in abundant water.
  • Drain, rinse and drain chickpeas again.
  • Add 2 cups of soaked chickpeas into food processor.
  • Add the rest of the chickpeas to a large pot, cover with water up to about 1/2" over the top, bring to the boil and once boiling reduce heat to low, cover and let simmer for approximately 30 minutes.
  • In the meantime, peel and roughly chop onion. Add to food processor.
  • Wash, dry, and finely chop coriander and parsley (only leaves, no stalks). Add to food processor.
  • Peel and crush garlic. Add to food processor.
  • Add 1 tsp salt, cumin and baking powder to processor and pulse many many times until everything is well combined but not smooth and rather coarse. About sesame seed size pieces.
  • Add flour and work in by hand adding as little as possible to be able to form balls without the dough sticking too much to your hands.
  • Form golf ball sized balls and place on a parchment paper lined flat plate with enough space in between them.
  • Put plate with raw falafel balls into the freezer for 15-20 minutes.
  • Add 1 cup coriander leaves (no stalks) to a blender and add 1/2 cup water. Blend until smooth and no big chunks of herb are visible anymore.
  • Add quinoa, 1.75 cups water, coriander water and 1 tsp salt to a pot. Bring to the boil and once boiling reduce heat to low, cover and let simmer until all water is absorbed (approx. 15 minutes).
  • Heat about 2 cups of vegetable oil with a high smoke point (such as avocado oil) in a pan over medium low heat. This will take at least 15 minutes.
  • Wash and chop tomatoes and cucumber. Set aside.
  • Once the oil is hot (about 375 F / 190 C), take out falafel from the freezer, carefully add 6-8 falafel balls at a time to the oil and fry from all sides until golden brown. Place fried balls onto a paper towel lined plate to absorb the excess oil.
  • Once falafel is fried the chickpeas should be ready, too.
  • Add 2 cups cooked chickpeas, 3/4 cup brine, 1/4 cup olive oil, tahini, 1 tsp salt to blender and blend until smooth.
  • Serve as shown in the photos. Enjoy!

Nutrition

Calories: 644kcal | Carbohydrates: 88g | Protein: 23g | Fat: 23g | Saturated Fat: 3g | Sodium: 1998mg | Potassium: 1136mg | Fiber: 16g | Sugar: 7g | Vitamin A: 815IU | Vitamin C: 13mg | Calcium: 193mg | Iron: 7.7mg