“Mouthwatering Vegan Turkish Dinner: Falafel, Lentil Stew & Quinoa Salad”

Allergens

N/A

Ingredients

• Falafel + 1 cup dried chickpeas, soaked overnight + 1 small white onion, roughly chopped + 2 cloves garlic + 1/4 cup fresh parsley, chopped + 1/4 cup fresh cilantro, chopped + 1 tbsp ground cumin + 1 tsp baking soda + Salt and pepper, to taste + Vegetable oil, for frying
• Lentil Stew + 1 cup green lentils, rinsed + 2 cups vegetable broth + 1 small white onion, chopped + 1 clove garlic, minced + 1 carrot, diced + 1 celery stalk, diced + Salt and pepper, to taste
• Quinoa Salad + 1 cup uncooked quinoa + 2 cups water or vegetable broth + 1 small cucumber, diced + 1/2 cup cherry tomatoes, halved + 1/4 cup red onion, thinly sliced + 1/4 cup fresh parsley, chopped + Salt and pepper, to taste
• Additional Garnishes (optional) + Fresh cilantro leaves + Lemon wedges

Instructions

1. Falafel: a. Drain chickpeas and blend them with onion, garlic, parsley, cilantro, cumin, baking soda, salt, and pepper in a food processor until a smooth dough forms. b. Shape the dough into small bite sized balls or patties and deep fry in vegetable oil until golden brown. Remove from heat and let cool on paper towels to drain excess oil.
2. Lentil Stew: a. Bring vegetable broth to a boil, add lentils, onion, garlic, carrot, celery, salt, and pepper, then reduce heat and simmer until lentils are tender, about 20 30 minutes.
3. Quinoa Salad: a. Rinse quinoa under cold water and cook according to package instructions using water or vegetable broth. Let cool. b. In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, salt, and pepper. Mix well.
4. Assemble: Serve falafel, lentil stew, and quinoa salad in separate bowls or on individual plates. Garnish with fresh cilantro leaves and lemon wedges if desired.

Chef’s Insight

The combination of textures and flavors in this dish creates a memorable experience for vegan diners.

Notes

Adjust seasoning as needed for personal taste preferences.