Quinoa bowl with falafel and crispy chickpeas
This colorful quinoa bowl combines nutritious quinoa with crispy oven-roasted chickpeas, golden brown falafel, and fresh radishes for a flavorful and light meal.
Ingredients · Servings 2
- 2 cloves of garlic
- 400 g canned chickpeas
- 1 el chilikruiden of tex-mexkruiden
- 250 gr quinoa
- 1 bunch of radishes
- 1 rode ui
- 1 large broccoli
- 20 falafel balls
- 1 lime
- 2 el tahin
- 1 tsp curry powder
- 100 g lamb's lettuce
- pepper
- salty
- olive oil
Method · 30 min
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Finely chop the garlic. Spoon half of the garlic and the drained chickpeas into a small bowl. Season with the chili powder, salt, and black pepper. Pour a generous splash of olive oil over it and toss well. Spoon the chickpeas onto the baking sheet and place in the oven for about 10 to 12 minutes.
- Bring the quinoa to a boil in 800 ml of water. Simmer gently for 10 to 15 minutes, until the quinoa is al dente, and drain.
- Put a pot of lightly salted water on the stove for the broccoli. Cut the radishes into thin slices. Cut the onion into rings.
- Cut the broccoli into small florets and boil them for about 5 minutes. Drain and rinse under cold water.
- Pour a splash of olive oil into a large pan and fry the falafel balls for about 5 to 6 minutes over medium heat.
- Tahini dressing: Squeeze half of the lime. Pour the lime juice and tahini into a small bowl. Add a splash of water. Stir the remaining garlic into the bowl and season with curry powder, salt, and black pepper. Mix until a smooth dressing is formed.
- Arrange the broccoli, radishes, red onion, falafel balls, lamb's lettuce, and quinoa in a bowl. Finish with the crispy chickpeas and tahini dressing. Serve with a lime wedge.
