Crispy Falafel Bowl with Beetroot Tabbouleh & Cucumber Yoghurt

Crispy Falafel Bowl with Beetroot Tabbouleh & Cucumber Yoghurt

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) 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

  • 1 tsp olive oil
  • 300g basil & lime falafel mix

Cucumber Yoghurt

  • 2 Tbsp yoghurt
  • 1 Lebanese cucumber, grated

Quinoa

  • 50g quinoa
  • 2 Tbsp sundried tomato dressing
  • 50g baby spinach
  • 1/2 pack baby beetroot, grated

To Serve

  • 1/2 pack chopped walnuts
  • 1/2 pack pumpkin seeds

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 2638 kj
630 kcal
Protein 16.1g
Carbohydrate 39.6g
Fat 43.1g