Had a long day, Chef? This mouthwatering mealkit is your well deserved reward. Fresh greens are tossed with red quinoa and served as a savoury bed for homemade pickled cucumber. Served with a medley of crispy chickpeas & roasted carroted spiced with NOMU Cajun Rub. A Banhoek chilli oil-infused mayo drizzle over golden falafels make this recipe a very difficult recipe to beat.
Spicy Falafel Bowl
Spicy Falafel Bowl
with red quinoa
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Banhoek Chilli Oil
- Carrot
- Chickpeas
- Cucumber
- NOMU Cajun Rub
- Outcast Falafels
- Pumpkin & Sunflower Seed Mix
- Quinoa
- Red Wine Vinegar
- Salad Leaves
- Vegan Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
KEEN ON Quinoa
Preheat the oven to 200°C. Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Spread the Carrot out on a roasting tray, coat in oil, NOMU rub, and seasoning. Roast until golden and crispy, 10-15 minutes. Scatter over the Chickpeas and roast for a further 10 minutes.
PICKLE & DRIZZLE
In a small bowl, combine the red wine vinegar, a sweetener (to taste) and the Cucumber. Set aside to pickle. In another bowl, combine the mayo and the chilli oil (to taste). Loose with water in 5ml increments until drizzling consistency. Season and set aside.
THE CRUNCH FACTOR
Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SERVE & SAVOUR
Toss together the Quinoa and salad leaves with some olive oil. Plate it up, topped with the pickled Cucumber, the roasted carrot and Chickpeas, and the falafels. Drizzle over the spicy mayo. Garnish with the the seed mix. Dig in, Chef
KEEN ON Quinoa
Preheat the oven to 200°C. Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Spread the Carrot out on a roasting tray, coat in oil, NOMU rub, and seasoning. Roast until golden and crispy, 10-15 minutes. Scatter over the Chickpeas and roast for a further 10 minutes.
PICKLE & DRIZZLE
In a small bowl, combine the red wine vinegar, a sweetener (to taste) and the Cucumber. Set aside to pickle. In another bowl, combine the mayo and the chilli oil (to taste). Loose with water in 5ml increments until drizzling consistency. Season and set aside.
THE CRUNCH FACTOR
Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SERVE & SAVOUR
Toss together the Quinoa and salad leaves with some olive oil. Plate it up, topped with the pickled Cucumber, the roasted carrot and Chickpeas, and the falafels. Drizzle over the spicy mayo. Garnish with the the seed mix. Dig in, Chef
KEEN ON Quinoa
Preheat the oven to 200°C. Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Spread the Carrot out on a roasting tray, coat in oil, NOMU rub, and seasoning. Roast until golden and crispy, 10-15 minutes. Scatter over the Chickpeas and roast for a further 10 minutes.
PICKLE & DRIZZLE
In a small bowl, combine the red wine vinegar, a sweetener (to taste) and the Cucumber. Set aside to pickle. In another bowl, combine the mayo and the chilli oil (to taste). Loose with water in 5ml increments until drizzling consistency. Season and set aside.
THE CRUNCH FACTOR
Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SERVE & SAVOUR
Toss together the Quinoa and salad leaves with some olive oil. Plate it up, topped with the pickled Cucumber, the roasted carrot and Chickpeas, and the falafels. Drizzle over the spicy mayo. Garnish with the the seed mix. Dig in, Chef
KEEN ON Quinoa
Preheat the oven to 200°C. Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Spread the Carrot out on a roasting tray, coat in oil, NOMU rub, and seasoning. Roast until golden and crispy, 10-15 minutes. Scatter over the Chickpeas and roast for a further 10 minutes.
PICKLE & DRIZZLE
In a small bowl, combine the red wine vinegar, a sweetener (to taste) and the Cucumber. Set aside to pickle. In another bowl, combine the mayo and the chilli oil (to taste). Loose with water in 5ml increments until drizzling consistency. Season and set aside.
THE CRUNCH FACTOR
Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SERVE & SAVOUR
Toss together the Quinoa and salad leaves with some olive oil. Plate it up, topped with the pickled Cucumber, the roasted carrot and Chickpeas, and the falafels. Drizzle over the spicy mayo. Garnish with the the seed mix. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Spicy Falafel Bowl?
The preparation time for Spicy Falafel Bowl with red quinoa is between 25 and 45 minutes.
What is the total time required to make Spicy Falafel Bowl with red quinoa?
The total time required to make Spicy Falafel Bowl with red quinoa is between 40 and 55 minutes.
How many servings does Spicy Falafel Bowl provide?
4 servings
What are the main ingredients in Spicy Falafel Bowl?
Banhoek Chilli Oil, Carrot, Chickpeas, Cucumber, NOMU Cajun Rub, Outcast Falafels, Pumpkin & Sunflower Seed Mix, Quinoa, Red Wine Vinegar, Salad Leaves, Vegan Mayo
What is the nutritional information of Spicy Falafel Bowl?
Calories: 1001.4, Carbs: 99.7 grams, Fat: grams, Protein: 26.6 grams, Sugar: 19.5 grams, Salt: 1358 grams
How do I prepare Spicy Falafel Bowl?
SERVE & SAVOUR: Toss together the quinoa and salad leaves with some olive oil. Plate it up, topped with the pickled cucumber, the roasted carrot and chickpeas, and the falafels. Drizzle over the spicy mayo. Garnish with the the seed mix. Dig in, Chef FRY THE FALAFELS: Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. THE CRUNCH FACTOR: Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. PICKLE & DRIZZLE: In a small bowl, combine the red wine vinegar, a sweetener (to taste) and the cucumber. Set aside to pickle. In another bowl, combine the mayo and the chilli oil (to taste). Loose with water in 5ml increments until drizzling consistency. Season and set aside. KEEN ON QUINOA: Preheat the oven to 200°C. Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Spread the carrot out on a roasting tray, coat in oil, NOMU rub, and seasoning. Roast until golden and crispy, 10-15 minutes. Scatter over the chickpeas and roast for a further 10 minutes.
What should be prepared from my kitchen to make Spicy Falafel Bowl?
Banhoek Chilli Oil, Carrot, Chickpeas, Cucumber, NOMU Cajun Rub, Outcast Falafels, Pumpkin & Sunflower Seed Mix, Quinoa, Red Wine Vinegar, Salad Leaves, Vegan Mayo
How many calories does Spicy Falafel Bowl have?
1001.4 calories
How much fat content does Spicy Falafel Bowl have?
grams
Woolies Products in this dish
