Falafel: 120g (4 small patties), Quinoa (cooked): 75g (1/3 cup), Cucumber: 75g (3/4 cup, diced), Cherry tomatoes: 75g (3/4 cup, halved), Red cabbage: 50g (1/2 cup, shredded), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Parsley: 5g (1 tbsp, chopped), Olive oil: 5ml (1 tsp), Cumin: 2g (1 tsp), Water: 15ml (1 tbsp)
1. Prepare tahini sauce: Mix 15g tahini with 10ml lemon juice, 3g minced garlic, 15ml water, and a pinch of salt until smooth. 2. Assemble bowl: Place 75g cooked quinoa as base, arrange 120g falafel, 75g diced cucumber, 75g halved cherry tomatoes, and 50g shredded red cabbage. 3. Dress: Drizzle with tahini sauce and 5ml olive oil. 4. Season: Sprinkle with 2g cumin and 5g chopped parsley.
