Name: Chickpea falafel with quinoa tabouli
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 2 400g cans chickpeas, rinsed, drained; 1/2 cup packed parsley leaves; 1 egg, lightly beaten; 1/4 cup plain flour; 2 tablespoon lemon juice, plus 2 tablespoons extra; 2 teaspoon ground cumin; 2 clove garlic, crushed; 1/2 cup chopped walnuts; sunflower oil, for frying; lebanese bread, greek yoghurt, to serve; Quinoa tabouli; 1/2 cup quinoa; 1 cup cold water; 1 cup chopped mint leaves; 1 cup chopped parsley leaves; 2 tomatoes, finely chopped; 1 cucumber, finely chopped; 1 eschalot, finely chopped; 2 tablespoon extra virgin olive oil

Chickpea falafel with quinoa tabouli

Skip to Recipe

Serves 4

Prep

25M

Cook

25M

Total

50M

Ingredients

2 400g cans chickpeas, rinsed, drained

1/2 cup packed parsley leaves

1 egg, lightly beaten

1/4 cup plain flour

2 tablespoon lemon juice, plus 2 tablespoons extra

2 teaspoon ground cumin

2 clove garlic, crushed

1/2 cup chopped walnuts

sunflower oil, for frying

lebanese bread, greek yoghurt, to serve

Quinoa tabouli

1/2 cup quinoa

1 cup cold water

1 cup chopped mint leaves

1 cup chopped parsley leaves

2 tomatoes, finely chopped

1 cucumber, finely chopped

1 eschalot, finely chopped

2 tablespoon extra virgin olive oil

Method

1.In a food processor, combine chickpeas, parsley, egg, flour, juice, cumin and garlic. Process until smooth. Season to taste.

2.Roll heaped tablespoonfuls of mixture into balls. Roll in walnuts to coat. Arrange on a baking paper-lined tray and flatten slightly. Chill, covered, 1 hour.

3.To make quinoa tabouli, place quinoa and water in a saucepan. Bring to the boil, covered. Reduce heat to low. Simmer, covered, 10-12 minutes, until water is completely absorbed. Rinse under cold water and drain well. Transfer to a bowl with remaining ingredients and extra lemon juice. Mix well Season to taste.

4.In a deep frying pan, heat oil on high. Cook falafel in 2 batches, for 2-3 minutes each side, until golden. Drain on paper towel.

5.Serve with Lebanese bread, tabouli and beetroot yoghurt.

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