“Exquisite Lebanese Lunch: Vegan Falafel & Quinoa Salad Bowl”

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 2 cups arugula

Instructions

1. Rinse the quinoa under cold water and cook according to package instructions. Set aside. In a food processor, combine chickpeas, red onion, garlic, parsley, cilantro, lemon juice, cumin, coriander, salt, and pepper. Pulse until a crumbly mixture forms. Form the mixture into 12 equal sized falafel balls. Heat olive oil in a frying pan over medium heat, add falafel, and cook for about 5 minutes per side or until golden brown. Remove from pan and drain on paper towels. In a large bowl, combine cooked quinoa, halved cherry tomatoes, sliced cucumber, and arugula. Add falafels and gently mix to combine. Serve immediately with lemon wedges and additional seasonings as desired.

Chef’s Insight

Using a mix of cilantro and parsley in the falafel adds depth to the flavor profile.

Notes

For best flavor, use fresh herbs and spices.