Egyptian Royalty Lunch: Spiced Quinoa & Falafel Bowl with Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• Salt and pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lemon juice
• 1/3 cup tahini paste
• 2 cloves garlic, minced
• 1/4 cup water
• Olive oil, for drizzling
• Pita bread, for serving

Instructions

1. Begin by rinsing the quinoa under cold water and draining it. In a medium saucepan, combine the quinoa and vegetable broth, along with the cumin, coriander, paprika, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and has absorbed the liquid. In the meantime, prepare the falafel by mashing the chickpeas in a large bowl. Add the parsley, cilantro, lemon juice, salt, and pepper, and mix well. Form the mixture into 8 10 small patties and fry them in hot olive oil until golden brown on both sides. Prepare the tahini dressing by whisking together the tahini paste, garlic, water, and a pinch of salt until smooth and creamy. Add more water if needed to reach the desired consistency. To assemble the dish, place a bed of cooked quinoa in each bowl, top with falafel patties, and drizzle generously with tahini dressing. Serve with pita bread on the side for scooping up every last bite.

Chef’s Insight

To achieve the perfect mouthfeel, balance the flavors of spicy, tangy, and creamy elements in each bite.

Notes

For added texture, sprinkle crushed pistachios over the top of the dish before serving.