Greek Falafel Mezze Plates with Hummus, Quinoa & Olives

Greek Falafel Mezze Plates with Hummus, Quinoa & Olives

Ready in 30 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 26, 2020.



  • 200g quinoa
  • 2 cups vegetable stock


  • 500g falafel mix


  • 1/2 cos lettuce, roughly chopped
  • 2 tomatoes, diced
  • 1/2 telegraph cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 30g olives
  • 200g hummus
  • 150g yoghurt


  1. Cook quinoa. Add quinoa, stock and 1/2 tsp salt to a pot and bring to the boil. Once boiling, cover and reduce heat to low and cook for 15 minutes. Turn off heat and steam, covered, for 5 more minutes, until tender and white quinoa tails begin to show. Drain any excess water.
  2. Prep garnishes. Prep lettuce, tomatoes, cucumber and onion and set aside.
  3. Cook falafel. Heat a drizzle of oil in a non-stick fry-pan on medium-high heat. Add falafel mix to pan and break up with a wooden spoon. Cook falafel for 6-8 minutes, until mixture is golden and crumbly.
  4. Finish quinoa. Fluff quinoa with a fork and season to taste with salt and pepper.
  5. Serve quinoa and falafel topped with garnishes.

Nutritional Information

Energy 2644 kj
632 kcal
Protein 19.5g
Carbohydrate 51.8g
Fat 36.5g