Vegan Falafel and Beetroot Salad Bowl

Name: Vegan Falafel and Beetroot Salad Bowl
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: ½ bunch fresh parsley (about 25 g/1 oz), roughly chopped; ½ bunch fresh coriander (about 15 g/½ oz), roughly chopped; ½ tsp baking powder; 2 garlic cloves, roughly sliced; 1 tsp ground cumin; 3 tbsp tahini; sea salt and black pepper; sea salt and black pepper; 4 tbsp olive oil; 1 x 400 g (14 oz) tin chickpeas, drained and rinsed; juice of 1 lemon; 2 garlic cloves, crushed; 3 tbsp rapeseed oil; 2 spring onions, finely chopped; ½ red chilli, finely chopped; 1 tsp ground coriander; 4 tbsp extra virgin olive oil; 1 tsp sweet smoked paprika; 1 tsp sea salt; 1 garlic clove, crushed; 1 tbsp olive oil; 30 g (1¼ oz) quinoa; 1 tbsp sumac; 2 tbsp lemon juice; 1 beetroot, peeled and cut into fine matchsticks; 1 beetroot, peeled and cut into fine matchsticks; 1 avocado, peeled, stoned and sliced; 150 g (5½ oz) baby spinach, washed; seeds from 1 small pomegranate

Preparation info

Difficulty
Easy
Ready in
1 hr 30

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

For the Hummus

1 x 400 g (14 oz) tin chickpeas, drained and rinsed
4 tbsp

Europe
United Kingdom
Brunch
London
Breakfast
Vegan
Gluten-free

Method

Make the hummus. Put the chickpeas in the bowl of a food processor with 1½ tablespoons water and blitz until smooth. Add the rest of the ingredients and blitz for 2–3 minutes until smooth. Season to taste, transfer to a bowl, cover, and refrigerate.

Put all the falafel ingredients, except the oil, in the bowl of the food processor. Season to taste and pulse until you have a fairly smoot