Description

A vibrant, protein-rich bowl featuring golden falafel made from Eat Curious Mince, chickpeas, garlic, onion, and warm Middle Eastern spices. Served over fluffy quinoa with cucumber, tomato, and grated carrot. It’s topped with creamy hummus, a drizzle of olive oil, and a sprinkle of fresh parsley and coriander for a fresh finish.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Dehydrated Mince: Soak Eat Curious Dehydrated Mince in 450ml water for 30 mins. 2. Make falafel: Blend all falafel ingredients and Eat Curious Mince until coarse and shape into 30-40g balls or patties.

3. Cook Quinoa: Cook as per packet instructions.

4. Prepare accompaniments: Slice tomatoes and cucumbers. Grate carrots.

5. Cook Falafel: Bake at 200°C for 20 mins or pan-fry in shallow oil until golden.

6. Assemble Bowl: Layer cooked quinoa, hummus, grated carrot, tomato, cucumber, and falafel. Drizzle with olive oil and finish with chopped parsley.