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Vegan quinoa and chickpea balls with beetroot slaw
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Prep Time:
90 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
"Top quinoa and chickpea balls with flavorful tahini dressing for a delicious vegan dish."
Ingredients:
  • 70g tahini
  • 70g quinoa
  • 250g cauliflower florets
  • 400g can chickpeas, drained, liquid reserved
  • 125.00 ml fresh mint leaves
  • 125.00 ml flat-leaf parsley leaves
  • 2 spring onions, thinly sliced
  • 1 lemon, zested
  • Vegetable oil, to shallow fry
  • 42.00 gm lemon juice
  • 3.40 gm maple syrup
  • 2 x 250g pkts Fresh Beetroot Coleslaw or Fresh Coleslaw Salad Bag
  • Sliced spring onion, extra, to serve
  • Mint leaves, extra, to serve
Instructions:
  • In a saucepan, simmer quinoa with 2/3 cup (160ml) water until fluffy, about 15 mins. Let it steam for an additional 10 mins covered. Cool slightly and transfer to a large bowl.
  • Pulse the cauliflower, chickpeas, garlic, mint, parsley, and coriander until finely chopped. Mix the cauliflower mixture with the quinoa, onion, and lemon zest. Season generously.
  • In a bowl, whisk 1/4 cup (60ml) of the reserved chickpea liquid until foamy. Mix it into the quinoa mixture until well combined. Shape the mixture into 20 balls and place them on a baking tray lined with parchment paper. Refrigerate for 1 hour to set.
  • In a frying pan over medium heat, heat the oil until shimmering. Cook the quinoa and chickpea balls for about 5 minutes, or until golden brown all over. Place them on a plate lined with paper towel to drain off any excess oil.
  • Whisk together tahini, lemon juice, water, and maple syrup until smooth. Season to taste. Serve the coleslaw on plates, drizzle with half the tahini dressing, top with quinoa and chickpea balls, drizzle with remaining dressing, and garnish with extra onion and mint.

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