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Falafels, Harissa Aubergine & Herby Quinoa
This warming vegan dish combines two favourites. Roasted aubergine with harissa sauce. And Gosh! falafels, spiced with red pepper and apricot. Serve with herby quinoa for extra fibre and greens. The final touch? A lemon yoghurt drizzle.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 pepper
- 2 aubergine
- 2 handful of fresh flat-leaf parsley
- 18 Moroccan falafels with sweet dates, lemon & parsley (Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
- 1 onion
- 1 tsp smoked paprika
- 80g baby spinach
- 1 unwaxed lemon
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 160g quinoa (quinoa (100%))
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 4 garlic clove
Nutritional Information
Calories: 564
Protein: 17g
Carbs: 68g
Fat: 24g
Falafels, Harissa Aubergine & Herby Quinoa
This warming vegan dish combines two favourites. Roasted aubergine with harissa sauce. And Gosh! falafels, spiced with red pepper and apricot. Serve with herby quinoa for extra fibre and greens. The final touch? A lemon yoghurt drizzle.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Dice the aubergines into 1-2cm cubes. Place onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 12-15 mins, until golden.
- Heat a medium saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Make the sauce; roughly dice the onion and peppers. Finely chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion, garlic and peppers and cook for 3-4 mins, until softened. Stir in the harissa and paprika. Add the chopped tomatoes and simmer for 8-10 mins, until the sauce thickens. Stir the spinach into the sauce for the final minute, to wilt.
- Make the yoghurt dressing; zest half the lemon into a small bow. Add the yoghurt, juice from half the lemon, a pinch of sea salt and mix well. After 12-15 mins of roasting the veg, add the falafels to the tray and roast for another 5-7 mins, until the falafels are heated through and the aubergine is soft.
- Finely chop the parsley. Once the quinoa is cooked, stir in the parsley, juice from the remaining lemon, 1 tsp olive oil and a pinch of sea salt. Just before serving, stir the roasted aubergines into the sauce. Season with sea salt to taste.
- Serve the quinoa with the harissa aubergine. Top with the falafels and drizzle over the yoghurt dressing.
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