Quinoa à la tabbouleh with falafel and soy mayo
A healthy, aromatic dish that combines the lightness and freshness of traditional tabbouleh salad with crunchy falafel. Nutty quinoa adds flavour and nutrition, while fresh herbs and vegetables make it unmistakable.
Ingredients
Falafel:
Mayonnaise:
Mayonnaise:
Garnish:
Preparation
Step 1
200 g colourful quinoa – 1 large green cucumber – 1 red onion – 1 chilli pepper – 2 red tomatoes – ½ bunch of parsley – ½ bunch of mint – ½ bunch of coriander – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 4 tbsp olive oil
Cook the quinoa in boiling water for 10-15 minutes until soft. Leave to cool after cooking. Cut the cucumber into small cubes. Finely chop the onion. Chop the chilli pepper. Dice the tomatoes. Chop the mint, coriander and parsley. Place the vegetables in a bowl. Add the cooked quinoa, Kikkoman Ponzu Lemon and olive oil. Mix everything thoroughly.
Step 2
200 g chickpeas (previously soaked) – 1 small onion – 1 tbsp chopped coriander – 1 tbsp chopped parsley – ¾ tsp cumin – ½ tsp ground coriander – ½ tsp chilli – 1 tsp granulated garlic – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp bicarbonate of soda
Chop the onion. Add it to a blender along with the chickpeas (alternatively, you can grind the mixture with a mincer or crush it with a potato masher). When the mixture is ground, add the spices, Kikkoman Soy Sauce, bicarbonate of soda and herbs and mix everything. Shape the mixture into patties.
Step 3
50 ml oil for frying – 3 tbsp mayonnaise – 90 ml Kikkoman Naturally Brewed Soy Sauce – 1 tsp honey – 1 tsp Kikkoman Toasted Sesame Oil – 1 tbsp chopped parsley
Fry the patties in hot oil. Mix the mayonnaise, Kikkoman Soy Sauce, honey and Kikkoman Sesame Oil in a bowl. Serve the salad with the patties and soy mayonnaise and sprinkle with herbs.
Recipe-ID: 1444
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200 g colourful quinoa – 1 large green cucumber – 1 red onion – 1 chilli pepper – 2 red tomatoes – ½ bunch of parsley – ½ bunch of mint – ½ bunch of coriander – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 4 tbsp olive oil
Cook the quinoa in boiling water for 10-15 minutes until soft. Leave to cool after cooking. Cut the cucumber into small cubes. Finely chop the onion. Chop the chilli pepper. Dice the tomatoes. Chop the mint, coriander and parsley. Place the vegetables in a bowl. Add the cooked quinoa, Kikkoman Ponzu Lemon and olive oil. Mix everything thoroughly.
200 g chickpeas (previously soaked) – 1 small onion – 1 tbsp chopped coriander – 1 tbsp chopped parsley – ¾ tsp cumin – ½ tsp ground coriander – ½ tsp chilli – 1 tsp granulated garlic – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp bicarbonate of soda
Chop the onion. Add it to a blender along with the chickpeas (alternatively, you can grind the mixture with a mincer or crush it with a potato masher). When the mixture is ground, add the spices, Kikkoman Soy Sauce, bicarbonate of soda and herbs and mix everything. Shape the mixture into patties.
50 ml oil for frying – 3 tbsp mayonnaise – 90 ml Kikkoman Naturally Brewed Soy Sauce – 1 tsp honey – 1 tsp Kikkoman Toasted Sesame Oil – 1 tbsp chopped parsley
Fry the patties in hot oil. Mix the mayonnaise, Kikkoman Soy Sauce, honey and Kikkoman Sesame Oil in a bowl. Serve the salad with the patties and soy mayonnaise and sprinkle with herbs.
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