Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For The Sauce
- 150grams Greek yoghurt
- 4tablespoons mint leaves, chopped
- 1 small lemon
- 60grams quinoa
- 1 egg
- 2 cloves garlic
- 1tablespoons cumin
- 1/4teaspoons salt
- 2 cans chickpeas, drained
- 4tablespoons coriander leaves, chopped
- 1tablespoons plain flour, for dusting
- 1-3tablespoons olive oil, save 1tbs for greasing
Nutrition per serving
1860kJ / 445Cal
1860 Kilojoules or 445 Calories
21% of daily energy intake*
Protein
15.3grams
Fat
22.2grams
Carbs
42.0grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The addition of quinoa to the traditional falafel gives them an added wholegrain goodness and a unique flavour and texture. It is paired here with a fresh and light yoghurt sauce to complement the earthy spices.
Method
Step 1 of 5
Rinse the quinoa under running water, place in a large saucepan, and cover with 170ml of water. Place the pan over a medium heat and bring to a simmer. Cook the quinoa for 15 minutes or until almost all the water has been absorbed. Remove from the heat, drain any remaining water, and set aside.
Step 2 of 5
Place the quinoa, egg, garlic, cumin, salt, and 350g of the chickpeas in a food processor. Pulse until well combined. Add the coriander and the remaining chickpeas and pulse lightly for 1 minute, until the chickpeas have broken down but still retain some of their texture. Transfer the mixture to a large bowl and chill in the fridge for 30 minutes.
Step 3 of 5
Preheat the oven to 200°C. Grease and line a baking sheet with greaseproof paper. Divide the falafel mixture into eight equal portions. On a lightly floured surface, roll each portion into a smooth ball and press down lightly to form patty-like shapes.
Step 4 of 5
Brush the falafel with a little oil on both sides and place on the baking sheet. Bake in the oven for 20 minutes or until the falafel are well browned and crispy on the outside. Remove from the heat.
Step 5 of 5
For the sauce, place all the ingredients in a bowl and mix well. Serve the falafel and mint yoghurt sauce with pitta breads and a green salad, if liked.
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