This colorful falafel salad is packed with fresh vegetables, drizzled with a tangy balsamic dressing, and 100% plant-based. It is such a fabulous main course salad that will brigten up your night.

As I said yestarday, though we had an amzing time in Europe I couldn't be any happier to be home again. I missed my kitchen so much during my travels. Nothing beats homecoooked food, right?

Quinoa Falafel Balls With Red Beet and Green Bean Salad

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Ingredients (serves 4)

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For the falafel balls

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1/2 cup uncooked quinoa
2 cups cooked chickpeas
1/2 cup fresh mint
1/2 cup fresh cilantro
1/2 cup fresh parsley
2-3 cloves of garlic
1 tsp cumin powder
1 tsp onion powder
1 tsp chili powder
Sea salt and black pepper

For the falafel batter

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1/2 cup flour of your choice
1/2 cup water
Panko as needed

For the salad

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6 cups green beans, chopped into bite-size pieces
2 cup red beet, cut into matchsticks
4-6 cup salad greens of your choice

For the dressing

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1.5 tbsp balsamic vinegar
2 clove of garlic, minced
2 tbsp olive oil
Sea salt and black pepper to taste

Instructions

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For the falafel balls

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1. Cook the quinoa according to the package's instructions.
2. Combine parsley, mint, cilantro, and the cloves in a blender. Blend until everything is nicely chopped up.
3. Add chickpeas to the blender. Pulse a few times. Do not over process. The mixture should still have some texture. Transfer the mixture to a bowl. Then add quinoa and dried herbs. Stir until well incorporated.
4. Take little portions of the falafel mix and roll into falafel balls. To make the batter, combine flour and water in a medium bowl. Whisk well. Place the Panko breadcrumbs in a second bowl.
5. Working one falafel ball at a time, coat with the flour mixture and transfer to Panko Cover with panko breadcrumbs on all sides. Then transfer to a plate. Repeat with remaining falafels.
6. Fry the falafels in one single layer (work in batches if needed) in coconut oil, swirling the skillet (cast iron or non-stick stainless steel) occasionally until the falafels are golden and crisp.

For the salad

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1. Steam green beans and red beet until softened.
2. Meanwhile, combine all dressing ingredients. wish well.
3. Add salad greens to a plate. Top with green beans, red beets, and falafel.
4. Drizzle with balsamic dressing and serve.

Bon Appétit!!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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