Bowl of quinoa with falafels and crispy chickpeas

This vegetarian dish with a Middle Eastern twist is best enjoyed fresh with family. Recommended for seasoned hands in the kitchen, the results are packed with protein and worth the wait.


For the falafel

  • 250 g dried chickpeas
  • 1 onion
  • 2 cloves of garlic
  • 1 slice stale white bread
  • 1 tsp baking powder
  • 2 tbsp tahini
  • 1 tbsp ground cumin
  • 1/2 tsp chilli powder
  • 2 tbsp chopped parsley
  • 2 tbsp chopped coriander
  • 1 tsp grated lemon zest
  • Vegetable oil, for frying

For the roasted chickpeas

  • 200 g canned chickpeas
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1/2 tsp ground cumin
  • Chilli flakes, to taste

For the sauce

  • 200 g natural yoghurt
  • White pepper
  • Curry powder
  • Lemon juice
  • 2 cloves of garlic

For the bowls

  • 200 g quinoa
  • 400 ml vegetable stock
  • 300 g broccoli
  • 1 red onion
  • 1-2 handfuls lamb’s lettuce
  • 1/2 cucumber


Step 1.
Soak the dried chickpeas in plenty of cold water overnight.

Step 2.
Preheat the oven to 220°C and line a small baking tray with baking paper.

Step 3.
Drain the canned chickpeas, rinse, drain well and pat dry with kitchen paper. Spread on the tray and drizzle with the oil, salt, pepper, cumin and 2 pinches of chilli flakes if desired . Bake for 40-50 minutes until golden and crisp.

Step 4.
Meanwhile, for the falafel, drain the soaked chickpeas thoroughly. Peel and roughly chop the onion and garlic. Place in a food processor with the bread and chickpeas and chop finely. Add the baking powder, tahini, cumin, chilli, parsley, coriander and lemon zest and mix well. Season the mixture to taste and leave to rest for about 30 minutes.

Step 5.
For the sauce, mix the yoghurt with salt, pepper, 1/2 tsp curry powder and 1-2 tbsp lemon juice to taste. Peel and crush the garlic and add to the sauce. Pour into a small bowl.

Step 6.
Rinse and drain the quinoa. Put it in a pan with the stock, bring to the boil and simmer over a low heat for about 15 minutes. Divide the broccoli into florets and blanch in boiling salted water for 4-5 minutes. Drain, briefly rinse and set aside. Drain the quinoa if necessary, fluff with a fork and leave to cool.

Step 7.
Shape the falafel mix into approx. 3 cm balls with wet hands. Half-fill a wide pan with oil. Heat until small bubbles rise from a wooden spoon placed in the oil. Fry the falafel in batches for about 4 minutes until golden brown, turning occasionally so that they brown evenly. Remove with a slotted spoon and drain on kitchen paper.

Step 8.
Peel the red onion and cut into rings. Slice the cucumber.

Step 9.
Spoon the quinoa into bowls and arrange the falafel, broccoli, cucumber, onion rings and lettuce on top. Place the roasted chickpeas in the middle. Drizzle everything with a little sauce and serve with the remaining sauce on the side.

Serves 4