For the falafel:
200g quinoa, uncooked
1 x 400g tin of cooked chickpeas, drained and rinsed
1 onion, roughly chopped
4 garlic cloves, chopped
Small handful of fresh parsley, chopped
2 tsp ground cumin
1 tsp ground coriander
2 tbsp plain flour
1 egg, beaten
Salt and black pepper
Cooking spray or olive oil, for drizzling
For the tahini sauce:
80g warm water
Juice of 1 lemon
1 garlic clove, crushed
Pittas or flatbreads
- Cook the quinoa with a pinch of salt according to package instructions. Meanwhile, line two large baking trays with unbleached parchment paper and set aside.
- In a large food processor, combine the chickpeas, onion, garlic, parsley, cumin, coriander, flour, egg and some salt and pepper. Whizz until the mixture is semi-smooth with some smaller chickpea chunks left.
- In a large bowl, combine the blended chickpea mixture with the cooked quinoa. Mix until well combined.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Scoop out spoonfuls of the falafel mixture and roll into bite-sized balls, packing it tightly. Place on the prepared baking trays about 2-3cm apart.
- Spray with cooking spray oil or drizzle with olive oil and bake for 20 minutes or until golden brown and crispy, turning once.
- Meanwhile, make the sauce. In a food processor, combine the tahini, water, lemon juice, garlic and a generous pinch of salt. Whizz until smooth, then taste and add more salt or lemon juice if needed.
- Serve the falafel warm with pittas or flatbreads and some salad, drizzled with plenty of the tahini sauce.
Per serving: 452kcals, 21.5g fat (3.1g saturated), 50.8g carbs (1.8g sugars), 16.9g protein, 8.5g fibre, 0.362g sodium