RECIPES BY Rhiannon Lambert

Middle Eastern Bowl

  • 25 minutes
  • 2
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Essential ingredients

100g quinoa
1 small bunch fresh parsley (10g), chopped small
2 spring onions, chopped small
100g tomatoes, chopped small
100g cucumber, chopped small
2 tbsp lemon juice
2 tbsp olive oil
50g pomegranate
50g olives
To serve: hummus, tahini, lemon wedges

Falafel (makes 10):
1 tin chickpeas, drained (240g)
1 small bunch fresh parsley, stalks too (10-15g)
2 spring onions, roughly chopped
2 cloves garlic, crushed
1 tbsp tahini
½ tsp baking powder
2 tbsp oat or GF flour
1 tsp ground cumin
1 tsp ground coriander
Salt and black pepper


  1. Prepare the falafel: add all the ingredients to a food processor and blend until fully combined with only a few lumps of chickpea left.
  2. Roll the falafel mixture into balls using a large tablespoon measure to make 10 balls – the size of golf balls. Preheat the oven to 160Fan/180*C and lay the falafels on a lined baking tray. Press them down slightly and bake for 20 minutes, flipping over halfway through.
  3. Meanwhile, cook the quinoa according to packet instructions and allow to cool slightly. Stir in the chopped parsley, chopped spring onion, pomegranate, 1 tbsp lemon juice, 1 tbsp olive oil and some salt and pepper.
  4. Stir together the cucumber and tomato with 1 tbsp lemon juice, 1 tbsp olive oil and some salt and pepper.
  5. Divide the salad leaves or rocket between two bowls, top with the quinoa, the cucumber-tomato salad, some falafels and serve with the olives, some hummus and a drizzle of tahini.