Drain the chickpeas, reserving the liquid. Beat 3 large tablespoons of the chickpea liquid with the hand mixer and add the sunflower oil drop by drop until a mayonnaise is formed (the more oil you add, the thicker the sauce will be). Then stir in the tahini and season with salt, pepper and lemon juice.
No Waste Falafel Bowl
Cut the red onion into rings and generous sprinkle with lime juice to marinate. Fry the chickpeas in a little oil in a frying pan and sprinkle with za’atar.
Cook the quinoa according to the instructions on the package. You can use it warm or cooled to your own taste.
Cut the carrot into thin strips or cut it using a 'spiral' cutter. Cut the avocado into slices or dices. Halve the cherry tomatoes.
Fry the Garden Gourmet falafel until golden brown on all sides according to the instructions on the package. Divide some lettuce in the bowls and divide the quinoa, vegetables and falafel all around in it. Garnish with the pomegranate seeds and serve with the tahini mayonnaise. Store the leftover tahini mayonnaise in the fridge for later use.