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🥗 Crispy Quinoa-Zucchini Falafel with Fresh Vegetable Salad

537 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Quinoa 300 g
• Zucchini 1 pc.
• Parsley, fresh 40 g
• Garlic cloves 1 pc.
• Organic Lemon 1 pc.
• Cornstarch 3 tbsp
• Pepper, black ground pinch
• Cumin 1 tsp
• Mixed leaf salad 200 g
• Carrots 1 pc.
• Cucumbers 0.5 pc.
• Radishes 0.5 bunch
• Avocado 1 pc.
• Mustard 1 tsp
• Agave syrup 1 tsp
• Olive oil 4 tbsp
• Yogurt, plain 150 g
• Frying oil 500 ml

Instructions

1. 1. Bring about 1 liter of salted water to a boil in a pot.
2. 2. Add the quinoa and cook covered on low heat for approx. 15 minutes.
3. 3. Remove the pot from the heat and let the quinoa swell for another approx. 10 minutes.
4. 4. Then let the quinoa cool down completely.
5. 5. Wash the zucchini, cut off the ends, and grate it coarsely.
6. 6. Wash the parsley, remove the coarse stems, and chop it coarsely.
7. 7. Peel the garlic and chop it coarsely as well.
8. 8. Wash the lemon hot, grate about 1 teaspoon of zest finely, and halve it.
9. 9. Squeeze the juice from the lemon halves.
10. 10. Add the cooled quinoa, grated zucchini, parsley, garlic, and lemon zest to a bowl.
11. 11. Season the mixture with cornstarch, salt, pepper, and cumin.
12. 12. Mix everything well until a kneadable mass forms.
13. 13. Keep the falafel mixture cool until you are ready to fry it.
14. 14. Wash the salad greens and let them drain in a sieve.
15. 15. Peel the carrot and slice it into thin strips using a vegetable peeler.
16. 16. Wash the cucumber and radishes and slice them thinly.
17. 17. Halve the avocado, remove the pit, and scoop out the flesh with a spoon.
18. 18. Slice the avocado as well.
19. 19. Whisk mustard, agave syrup, 1 tablespoon of lemon juice, salt, and pepper in a bowl.
20. 20. Add the olive oil and mix it well.
21. 21. Finally, taste and adjust the dressing.
22. 22. Add the salad, carrots, cucumber, radishes, and avocado to the dressing.
23. 23. Toss everything together to make a colorful salad.
24. 24. Mix the yogurt with 1 tablespoon of lemon juice, salt, and pepper.
25. 25. Finally, taste and adjust the yogurt sauce.
26. 26. Heat oil in a pot for frying on high heat.
27. 27. Form 16 balls from the falafel mixture using wet hands.
28. 28. Fry the balls in the hot oil for approx. 5 minutes until golden brown.
29. 29. Let the fried falafel drain on kitchen paper.
30. 30. Arrange the falafel on plates.
31. 31. Serve them with the colorful salad and the yogurt sauce.

Nutrition per serving

• kcal: 537
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 52 g