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Smashed Falafels with Quinoa Tabbouleh & Tahini Dressing
Our twist on a refreshing tabbouleh stars fluffy quinoa, juicy tomatoes, vibrant roasted pepper and juicy olives. Top with smashed Moroccan-spiced falafels, made extra crispy in the oven. To finish? A moreish tahini and red pepper tapenade drizzle. Delish!
Ready in 20
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tbsp tahini (Sesame)
- 80g rocket
- 30g pumpkin seeds
- 4 tbsp red pepper tapenade (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 200g baby tomatoes
- 160g quinoa (Quinoa 100%)
- 2 pepper
- 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.)
Nutritional Information
Calories: 622
Protein: 16g
Carbs: 59g
Fat: 35g
Smashed Falafels with Quinoa Tabbouleh & Tahini Dressing
Our twist on a refreshing tabbouleh stars fluffy quinoa, juicy tomatoes, vibrant roasted pepper and juicy olives. Top with smashed Moroccan-spiced falafels, made extra crispy in the oven. To finish? A moreish tahini and red pepper tapenade drizzle. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl, a small bowl & a sieve
Boil & roast
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, dice the peppers into 1cm chunks
- Place the falafels onto one side of the baking tray. Add the diced pepper to the other side and toss with 1 tsp oil and season with salt and pepper. Roast for 5 mins
Dress the tomatoes
- Halve the tomatoes and lemon
- Add the tomatoes and 1 tbsp olive oil to the large bowl. Squeeze in the juice from the lemon and season with salt and pepper. Toss to coat, then set aside
Smash the falafels & make the tahini dressing
- After 5 mins of roasting, remove the tray from the oven. Use the bottom of a bowl or pan to gently crush each falafel
- Drizzle with 1 tbsp oil, season with salt and pepper, then return to the oven for 10-12 mins, until golden and crispy
- Meanwhile, roughly chop the parsley (reserving a few leaves for garnish). Halve the olives
- Put the tahini pots in the small bowl filled with hot water for 1 min to loosen
- Empty and dry the bowl, then add the tahini, red pepper tapenade and 2 tbsp water. Mix until smooth
Toss & plate up
- When everything's ready, add the quinoa, roasted pepper, parsley and olives to the tomato bowl and toss to combine. Add the rocket and toss again, season to taste, then serve into bowls
- Top with the smashed falafels. Drizzle over the tahini dressing. Scatter with the pumpkin seeds and reserved parsley to finish
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