Beetroot falafels on quinoa, fennel & orange slaw by Mindful Chef | Mealz

Beetroot falafels on quinoa, fennel & orange slaw

2 Servings

5 min Prep, 25 min Cook


Contains 2 tbsp tahini (sesame)


Views: 183


Cooking Stages

    • Preheat the oven to 200C and boil a kettle. Rinse the quinoa and place in a pan with 300ml of boiling water and simmer for 15-20 mins until cooked.

    • Meanwhile, finely chop the garlic and finely chop the parsley leaves.

    • Drain the chickpeas and place in bowl, mash for a minute with a potato masher or the back of a fork until all chickpeas are crushed. Peel and grate the beetroot and add to the bowl.

    • To the bowl of chickpeas and beetroot add the chickpea flour, garlic, cumin seeds, half the tahini and half of the chopped parsley. Add 1/2 tbsp olive oil and season with sea salt and black pepper, mix well.

    • Form the chickpea mixture into 12 balls and place in the oven on a baking tray for 15-20 mins, turning halfway through.

    • Meanwhile, very finely slice the fennel and peel and slice the orange into segments. Mix the fennel and orange together in a bowl with the remaining tahini and 1/2 tbsp olive oil and a pinch of sea salt.

    • Drain the cooked quinoa, season and stir through the remaining chopped parsley. Spoon the parsley quinoa onto a warm plate, top with the beetroot falafels and serve alongside the fennel and orange slaw.

Nutrition Facts

Serving Size 454.5 g

Amount Per Serving
Calories 741 cals37%
% Daily Value*
Kilojoules 3371 kJ37%
Fat 25.2 g39%
Sodium 795.1 mg35%
Carbohydrate 99.4 g33%
Protein 30.2 g60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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