Quinoa Salad
Quinoa	g
Avocado
Baby Leaf Salad	g
Carrots	g
Pomegranate Seeds	tbsp
Falafel
Yellow Onion
Toast Bread	slice
Chickpeas	g
Zucchini
Ground Cumin	tsp
Fresh Parsley	g
Panko Bread Crumbs	g
Salt & Pepper to taste
Sunflower Oil
Lemon Tahini Dressing
Lemon Juice	tbsp
Lemon Zest	tsp
Tahini Paste	g
Sweet Paprika Powder	tsp
Ground Cumin	tsp
Ground Ginger	tsp
Olive Oil	tbsp
Salt & Pepper to taste

1. For the falafel, peel the onion and cut into fine cubes. Peel the garlic and cut into slices, dice the toast. Drain the chickpeas. Put onions, garlic, toast and chickpeas in a tall jar. Grate the zucchini, add cumin and crush with the hand blender. Wash parsley, shake dry, pluck off leaves and chop finely. Mix everything and season with salt and pepper.
2. Prepare the quinoa in boiling salted water according to package instructions and allow to cool. Wash the salad and spin dry. Peel the avocado, remove the pit and cut into cubes.
3. For the dressing, mix the lemon juice, lemon zest, tahini, paprika powder, cumin, ginger, salt and pepper. Slowly stir in the olive oil.
4. In a small saucepan, heat the oil to 175 ºC. Add the breadcrumbs on a plate. Form the falafel mass into small balls and dredge them through the breadcrumbs. Fry the falafel balls in hot oil for about 3 minutes, remove from the oil with the foam trowel and drain them on kitchen paper.
5. In a large bowl, mix the salad with the quinoa, carrot sticks, avocado and pomegranate seeds. Top with fresh falafel and drizzle the dressing over.

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