Preheat the oven to 200 °C (180 °C fan) and prepare a baking tray. Cook the quinoa according to the packet instructions.
Dry the chickpeas well. Roughly prepare the beetroot, onion, garlic and parsley and pulse them with the cumin, coriander, salt and pepper until you have a mixture that holds its shape.
Work in the gram flour. Shape the mixture into small falafel, place them on the baking tray and brush with olive oil.
Bake the falafel at 200 °C for 20–25 min until lightly crisp on the outside. Turn them carefully halfway through.
For the dressing, stir the tahini with the lemon juice, maple syrup, water, salt and pepper until smooth. Add a little more water if needed to make it creamier.
Divide the quinoa and salad leaves between bowls, top with the warm beetroot falafel and serve with the tahini dressing.
Good to know
This bowl is savoury, fresh and pleasantly uncomplicated. The falafel come out of the oven, which makes the whole thing relaxed enough for every day.
Swaps
Quinoa → millet (also provides fibre and minerals). Tahini → almond butter (also provides unsaturated fatty acids; contains tree nuts). Parsley → fresh coriander (fresh herbs with additional plant compounds). Maple syrup → date paste (unrefined, with small amounts of minerals).
Allergens
Contains sesame (tahini). Good for children in small, softer pieces, and in pregnancy the recipe is fine with well-cooked beetroot and well-washed salad leaves.
