We’ve used polenta, rich in vitamin A, to give our falafels a delicious crispy coating and drizzled them with a tahini dressing, full of potassium.

Serves: 2 | Cook Time: 25 mins | Calories: 483 | Type: Vegan + Gluten-Free | Macros P: 21g / C: 60g / F: 19g

Ingredients:


  • 240g lentils in water (drained)
  • 80g quinoa
  • 40g spinach
  • 120g cherry tomatoes
  • 2 tbsp tahini (sesame)
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 4 tbsp dried polenta
  • Handful of parsley
  • 1 lemon

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 for lots of other healthy dinners.

Method:


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. Finely chop or crush the garlic. Cut the cherry tomatoes in half. Roughly chop the parsley leaves.
  3. Rinse the quinoa and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins. In the last 2 mins of cooking, stir through the spinach so it wilts. Drain the quinoa and spinach.
  4. Meanwhile, to make the falafels; drain and rinse the lentils. Place in a bowl and crush lightly with a fork for 1 minute, until the lentils are roughly crushed. Stir in the garlic, ground cumin and only half of the dried polenta. Season with sea salt and black pepper. Form the mix into 10 small balls.
  5. Place the falafels on a baking tray, drizzle with 1 tbsp olive oil and sprinkle over the remaining polenta. Place in the oven for 15 mins.
  6. To make the quinoa tabbouleh, place the quinoa and spinach in a bowl and stir in the cherry tomatoes, parsley and half of the juice from the lemon. Season with black pepper.
  7. Spoon the quinoa tabbouleh onto two warm plates and top with the lentil falafels. Drizzle over the tahini and the remaining juice from the lemon.