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Main Course
1 tin chickpeas, drained (240g drained weight)
1 tbsp lemon juice
2 tbsp Turmeric Beetroot Shot
1 garlic, peeled and crushed
1 spring onion, ends removed and chopped
10g parsley or coriander, leaves and stem
1⁄2 tsp ground cumin
1⁄2 tsp smoked paprika
3 tbsp plain or GF plain flour
1 tsp beetroot powder, optional for colour
Salt and pepper
100g quinoa
1 small punch fresh parsley/coriander, chopped
2 spring onions, chopped small
150g cherry tomatoes, in 1⁄4
50g raisins
50g almonds, chopped
3 tbsp yoghurt
1 tbsp Beetroot Turmeric Shot
1 tsp apple cider vinegar
Salt and pepper
Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
Make the falafel: add all the ingredients to a blender with some salt and pepper and process to a sticky mixture – some small lumps are OK. Roll into 10 balls and flatten down slightly onto the tray. Bake for 15-20 minutes until crisp.
Meanwhile, make the salad: cook the quinoa according to packet instructions then drain. Add the raisins and allow to plump up with the warmth of the quinoa. Allow to cool and then stir in the chopped herbs, spring onion, tomatoes and almonds.
Make the dressing: stir together all the ingredients until smooth.
Divide some salad leaves between two bowls, top with the quinoa salad, some beetroot falafel and the dressing. Sprinkle over some pomegranate and extra almonds.
Enjoy straight away or keep in the fridge for 2-3 days. Falafel will also freeze well.
To serve: green spinach or salad leaves, pomegranate, extra chopped almonds