“Elegant Egyptian Vegan Brunch: Sumptuous Falafel & Quinoa Bowl with Tahini Dressing”

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 tablespoon olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Tahini Dressing: + 1/4 cup tahini paste + 3 tablespoons lemon juice + 2 tablespoons water + 1 clove garlic, minced + Salt, to taste

Instructions

1. Begin by cooking the quinoa according to package instructions. Set aside. In a food processor, combine chickpeas, red onion, garlic, parsley, cilantro, lemon juice, salt, and pepper. Pulse until well combined but still has some texture. Form into small patties or balls. Heat olive oil in a skillet over medium heat. Cook the falafel until golden brown, approximately 3 4 minutes per side. Remove from heat and set aside. In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt to create the dressing. Adjust consistency with additional water if needed. To serve, divide cooked quinoa between two bowls. Top each with three falafel patties or balls. Drizzle with the tahini dressing and garnish with additional parsley or cilantro.

Chef’s Insight

To enhance the flavors of this dish, consider adding a sprinkle of sumac or za'atar spice blend on top of the falafel and quinoa.

Notes

The tahini dressing can be prepared ahead of time and stored in the refrigerator until ready to use.