Healthy Falafel and Quinoa Recipe

Healthy Falafel and Quinoa

A wonderfully healthy falafel meal that's bound to become a family favourite in your house.

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 4 people


Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the corn in foil and put the falafel in a large roasting tin.

Bake both for 18 minutes, turning the falafel halfway through, until crisp.

Meanwhile, toast the quinoa in a frying pan over a medium heat, stirring frequently for 2-3 minutes, until golden with a nutty aroma.

Add the stock, cover with a lid and simmer for 15 minutes.

Remove from the heat and leave to rest for 5 minutes before stirring in the lemon juice and olive oil.

Allow the baked cobs to cool slightly before removing the foil and slicing off the kernels.

Mix the red cabbage, carrot, corn, rocket and quinoa together.

Divide between 4 bowls, topping each with the falafels, avocado, and a generous dollop of tzatziki.



2 large corn on the cob
1 x 264g pack frozen sweet potato falafel
200g quinoa
450ml vegetable stock
1 lemon, half juiced, half cut into 4 wedges
1 tbsp olive oil
200g red cabbage, finely shredded
2-3 carrots, grated
60g wild rocket
2 avocados, sliced
1 x 200g pot tzatziki