The other day a friend came over with her kids for a last-minute potluck supper and she brought these amazing falafel that I couldn’t stop eating. That was the first time I envisioned this Vegan Quinoa Falafel Bowl. I wasn’t exactly sure which grain I was going to use. Bulghur, Rice…QUINOA! My absolute favorite. How couldn’t it be when I’m half Peruvian. I wasn’t set on which vegetables to add and what kind of “sauce” but my hands just started taking over in the kitchen and they made and made and made things without me even really noticing. I pretty much just had to take notes of what I was making in order to be able to write it all down later on for you. This happens quite a bit to me but not always. Sometimes I sit at my desk, hoping for inspiration and I just keep staring a black whole into the wall trying to fill it with the emptiness of my mind. Lately I’ve been blessed though, for I haven’t had too many blank mind days but rather many creative ones with a lot of inspiration in the kitchen.This is a fusion between Middle Eastern and South American cuisines. The quinoa was cooked in a coriander broth as many Peruvian rice dishes are and then topped with falafel, hummus and fresh tomato and cucumber. I made sure the hummus is not too dense but rather creamy to serve as sauce for the whole bowl. The tomatoes give it the extra wetness necessary and the cucumbers the crunch so many of us love.
The only downside to this dish really is that it requires quite a bit of oil in order to fry the falafel, however, I tried to keep the oil’s temperature low in order not to burn it and was able to trap it in a sealable glass jar afterwards, which I’m keeping in the fridge just in case, and I’m reusing it now every day instead of oil right out the bottle. I hope I’ll be able to finish it all up like that instead of having to toss it.Now let’s get right to the recipe. The falafel are only a slightly different version of the recipe my friend used which is Joan Nathan’s posted on Epicurious.
P.S. watch out for Wednesday’s recipe to use up the leftover cooked chickpeas :)