Quinoa and Falafel Bowls

Ingredients

• 2 cups quinoa
• 4 cups water
• 1 cup dried chickpeas, soaked overnight
• ½ cup brown onion, roughly chopped
• 1 cup parsley, roughly chopped
• 1 cup coriander, roughly chopped
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp salt
• ½ tsp cardamom
• ¼ tsp black pepper
• 2 tbsp chickpea flour
• ½ tsp bicarbonate of soda
• 2 cups wild rocket leaves
• 2 avocados, sliced
• 2 carrots, peeled and cut into thin ribbons
• 1 x 230 g tub Hill Street Beetroot Dip
• 100 g almonds, roughly chopped