Crispy Falafel Bowl with Beetroot Tabbouleh & Cucumber Yoghurt

Crispy Falafel Bowl with Beetroot Tabbouleh & Cucumber Yoghurt

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, February 20, 2022.
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This falafel bowl is packed with Mediterranean flavors. The combination of earthy beetroot and fresh cucumber yoghurt complement one another perfectly in this nourishing bowl.

Ingredients

Falafel

  • 500g basil & lime falafel mix
  • 2 tsp olive oil

Quinoa

  • 100g sundried tomato dressing
  • 100g quinoa
  • 1 pack baby beetroot, grated
  • 100g baby spinach

To Serve

  • 1 pack pumpkin seeds
  • 1 pack chopped walnuts

Cucumber Yoghurt

  • 100g yoghurt
  • 1 telegraph cucumber, grated

Steps

  1. Bring a large pot of salted water to the boil.
  2. Once water is boiling, cook quinoa for about 15 minutes, until tender with a slight bite. Drain well.
  3. Grate beetroot and toss in a large bowl with spinach. Set aside for later.
  4. Heat oil in a large fry-pan on medium-high heat. Dollop tablespoons of falafel into pan, flatten slightly and cook for 2-3 minutes each side, until golden and cooked through. Drain on a paper towel.
  5. Grate cucumber and squeeze out excess liquid. Place in a small bowl, add yoghurt and mix well. Season lightly and set aside to serve.
  6. Add cooked quinoa to bowl with beetroot and spinach. Add sundried tomato dressing and toss to combine.
  7. Tabbouleh with falafel and cucumber yoghurt. Sprinkle over seeds.

Nutritional Information

Energy 2564 kj
613 kcal
Protein 15.8g
Carbohydrate 37.6g
Fat 42.4g