Vegan Quinoa Falafel Bowl

• Produce

  • 2 cups Chickpeas
  • 2 cups Chickpeas, Cooked
  • 2 hand full Cilantro, fresh leaves
  • 1 cup Cilantro, fresh leaves
  • 1 English cucumber
  • 3 cloves Garlic
  • 1/2 Onion, large
  • 1 hand full Parsley, fresh leaves
  • 3 Roma tomatoes

• Canned Goods

  • 3/4 cup Chickpea brine

• Condiments

  • 1 tbsp Tahini

• Pasta & Grains

  • 1 1/2 cups Quinoa

• Baking & Spices

  • 1 tsp Baking powder
  • 4 tbsp Flour
  • 3 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 2 1/4 cups Water

Found on greenhealthycooking.com

Description

Directions

• 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!