5 min Prep, 25 min Cook
Contains 2 tbsp tahini (sesame)
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.
Serving Size 454.5 g
|Amount Per Serving|
|Calories 741 cals||37%|
|% Daily Value*|
|Kilojoules 3371 kJ||37%|
|Fat 25.2 g||39%|
|Sodium 795.1 mg||35%|
|Carbohydrate 99.4 g||33%|
|Protein 30.2 g||60%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|