Falafel & Quinoa Bowl

Ingredients

For the hummus

• 200 g chickpeas
• 1 small clove of garlic
• 3 tbsp olive oil
• 1 lemon (juice)
• ½ tsp salt

For the falafel & quinoa bowl

• 120 g quinoa
• 6 falafels (ready-made)
• 2 pita breads
• 250 g marinated purple cabbage (jar)
• 100 g kalamata olives
• Fresh coriander
• Pumpkin seeds

Instructions

1. Blend the chickpeas, peeled garlic, olive oil, lemon juice and salt in a food processor.
2. Rinse the quinoa and bring it to a boil at medium heat in twice its volume of water (240 ml). Lower the heat, cover the pan and allow to simmer for about 15 minutes.
3. In a small pan, cook the falafels on medium heat for 5 minutes. Right before serving, bake the pitas for
   2 minutes in a preheated oven at 180°C/160°C fan.
4. Fill half the bowl with equal portions of quinoa, hummus and cabbage. Fill the other side with the falafels and olives. Serve with chopped coriander, a handful of pumpkin seeds and the warm pita.

Recipe & picture: Paula Soryano

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© Paula Soryano