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← All recipes Quinoa bowl topped with golden baked falafel, creamy hummus, tahini drizzle and chopped parsley Lunch · Bowl

Falafel Hummus Quinoa Bowl

≈25g protein 40 min Serves 4 Methionine + SAA

Chickpeas are reliably lysine-dense but fall short on methionine. Quinoa, a rare complete plant protein, covers that deficit, while tahini and sesame seeds contribute dense sulfur amino acids to maximize the bioavailability of the whole bowl.

Ingredients

  • 1 can (400g) chickpeas, rinsed and patted dry
  • 1 small onion, roughly chopped
  • 3 garlic cloves
  • Fresh parsley (1 bunch)
  • 2 tbsp chickpea flour
  • 1 tsp ground cumin
  • 1 cup quinoa, rinsed
  • 2 cups water
  • ½ cup prepared hummus
  • 3 tbsp tahini
  • 2 tbsp lemon juice

Method

  1. Preheat oven to 200°C / 400°F. Pulse chickpeas, onion, garlic, parsley, cumin, and chickpea flour in a food processor until coarse.
  2. Roll the mixture into 16 small balls; flatten slightly and place on a parchment-lined baking sheet.
  3. Bake falafels for 25 minutes, flipping once, until golden and crisp.
  4. Meanwhile, combine quinoa and water in a pot; simmer 15 minutes until liquid absorbs. Fluff with a fork.
  5. Whisk tahini, lemon juice, and 2 tbsp warm water to create a drizzle.
  6. Build bowls with quinoa, hummus, 4 falafels per bowl, and a drizzle of tahini sauce. Garnish with extra parsley.
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