This bowl of goodness will please any palate! Whip up this plant-based feast with nutty falafels, radishes, hummus and quinoa for a lunch time treat.
Prep Time 30 minutesminutes
Servings 2People
Calories 855kcal
Ingredients
For the quick pickled radishes:
1small red onion
6radishes
1lime
50mlrice vinegar
For the falafel:
1 400gtin of chick peasdrained
1cloveof garlic
1tbspground cumin
80gCalifornia walnutstoasted (plus a few extra halves to garnish)
Medium bunch of corianderreserving a few leaves for garnish
1tbspolive oil
1pouch of pre-cooked quinoa
2tspolive oil
4tbsphummus
2handfuls of green salad leaves
1pieceof flatbreadtoasted
Instructions
To make the radish and onion pickle, peel and finely slice the red onion and thinly slice the radishes. Place into a small bowl.
Zest and juice the lime and add to the bowl along with rice vinegar. Put to one side whilst you prepare the remaining ingredients.
Place the chickpeas, garlic, cumin, walnuts and coriander into a food processor and blitz until the mixture comes together.
Roll into 8 evenly sized balls and flatten each ball slightly. Add the olive oil to a non-stick frying pan over a medium heat and fry on both sides until golden brown.
Heat the quinoa as per the packet instructions. Split between two large bowls and drizzle each with olive oil, stirring through to combine.
Top each bowl with the falafel, hummus, pickled radish and salad leaves. Sprinkle each bowl with the reserved walnuts and remaining coriander leaves and serve with warm flatbread.