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Falafel and Quinoa Protein Salad

Falafel and Quinoa Protein Salad

Falafel and Quinoa Protein Salad

In my world, Falafel is a wonder food made from the humble chickpea. Chickpeas with quinoa provide an ideal source of valuable plant protein. Thus, I feel this is the perfect combination to meet your daily serving of protein needed for health. This is especially true for vegans, vegetarians and those who want to tone up and show off their fit bodies. Vegan bodybuilders highly recommend this combination (check out Robert Cheeke). It’s also a great way to introduce some variety in your everyday menu.  Leave the idea of heavy and difficult meaty dinner which is hard to digest. Be adventurous!

 

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RECIPE

  • time soaking over night plus up to 30 minutes
  • difficulty medium
  • diet no gluten, dairy, mean, eggs, nuts, yeast

 

WHAT YOU NEED

For the falafel

  • 300g raw / dried chickpeas
  • 2 cloves of crushed garlic
  • several sticks of spring onion
  • 2 teaspoons of gluten-free flour (or optionally another good quality flour such as rye – contains gluten)
  • ½ tsp ground of coriander
  • ½ teaspoon of ground cumin
  • 1/3 teaspoon of cardamom
  • 1 tablespoon of sea salt or pink salt
  • 3 tablespoons of finely chopped coriander or dill
  • frying oil, coconut or rapeseed oil

For the salad

  • 1 cup of boiled quinoa
  • 1 avocado
  • 1 bag of fresh rocket
  • 1/2 glass of pomegranate seeds
  •  pinch of Sea salt or Himalayan salt and pinch of black pepper
  • extra virgin olive oil
  • fresh basil

METHOD

Falafel

  1. Soak the chickpeas over night
  2. Next day rinse the chickpeas with fresh water. Transfer the chickpeas into a blender and blend to a nice and smooth paste
  3. Then add all the spices including salt, flour and herbs. Blend for an extra few seconds to allow all of the ingredients to nicely mix into the paste
  4. Warm up the pan and add the oil. Next form the small balls and fry for about 1-2 minutes per side. I noticed that the falafel tastes much nicer when you leave the prepared paste to rest for at least 30 minutes in the fridge before forming and frying the falafels

Salad

  1. Boil the quinoa according the method on the package
  2. Wash and dry the rocket and throw into a bowl
  3. Half the avocado, get rid of the seed and cut into small pieces. Add into a bowl
    together with the boiled quinoa, pomegranate seeds, salt, pepper and mix it all nicely together
  4. Finally add the fried falafel balls and drizzle everything with extra virgin olive oil
    For a finish to please the eye, I added some fresh basil

Bon Appetit!

 

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