Serves: 2 | Cook Time: 30 mins | Calories: 572 | Type: Vegan + Gluten-Free


  • 240g chickpeas (drained)
  • 80g quinoa
  • 200g beetroot
  • 2 tbsp chickpea flour
  • 2 garlic cloves
  • Handful of parsley
  • 2 tsp cumin seeds
  • 2 tbsp tahini (sesame)
  • 1 fennel head
  • 1 orange

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 200C and boil a kettle. Rinse the quinoa and place in a pan with 300ml of boiling water and simmer for 15-20 mins until cooked.
  2. Meanwhile, finely chop the garlic and finely chop the parsley leaves.
  3. Drain the chickpeas and place in bowl, mash for a minute with a potato masher or the back of a fork until all chickpeas are crushed. Peel and grate the beetroot and add to the bowl.
  4. To the bowl of chickpeas and beetroot add the chickpea flour, garlic, cumin seeds, half the tahini and half of the chopped parsley. Add 1/2 tbsp olive oil and season with sea salt and black pepper, mix well.
  5. Form the chickpea mixture into 12 balls and place in the oven on a baking tray for 15-20 mins, turning halfway through.
  6. Meanwhile, very finely slice the fennel and peel and slice the orange into segments. Mix the fennel and orange together in a bowl with the remaining tahini and 1/2 tbsp olive oil and a pinch of sea salt.
  7. Drain the cooked quinoa, season and stir through the remaining chopped parsley. Spoon the parsley quinoa onto a warm plate, top with the beetroot falafels and serve alongside the fennel and orange slaw.