A healthy lunch time recipe for Quinoa Bowls, topped with Sesame Seed Falafel

2 portions Tipiak Quinoa Gourmand, cooked according to pack instructions
10ml coconut oil
5ml lemon zest
2ml ground coriander
1 handful micro herbs
1 can chickpeas
1 large carrot, steamed
1 small onion, finely chopped
15ml sesame seeds
20ml tahini
5ml ground coriander
2ml ground cumin
45ml flour Sesame seeds to coat
Oil to fry
2 handfuls kale
Lemon wedges to serve
Chopped nuts to serve

How to
Once the quinoa is cooked, add the coconut oil, zest and coriander, toss in the micro herbs.

In a food processor, blitz the chickpeas, carrot, onion, sesame seeds, tahini, spices and flour. Season with salt and pepper, process until well combined and smooth.

Roll the mixture into balls, coat with sesame seeds and fry on all sides until golden, once cooked place onto absorbent kitchen towelling, to drain.

Arrange the falafels, kale, lemon wedges and nuts onto the quinoa and micro herbs.

Recipe provided by Stafford Bros and Draeger, the exclusive South African importers of the Tipiak range of best quality fragrant quinoa and couscous.

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