Falafels

Ingredients

• 50g parsley (tear off the stems)
• juice of 1 lemon
• 1 large garlic clove or 2 small
• 1 tsp coriander powder
• 1 tsp paprika powder
• 1 tbsp. cumin powder
• 1 tin chickpeas rinsed, drained and patted dry with some kitchen cloth (essential to rinse properly)
• 4 tbsp. uncooked quinoa
• pinch sea salt and ground pepper

My dressing

• 4 tbsp. light tahini (dark works too I just prefer light)
• juice of ½ a Lemon
• 1 tbsp. apple cider vinegar
• 1 tbsp. water
• 1 tbsp. maple (or honey)
• pinch sea salt

Method

1. In a Nutri Bullet or blender blitz the uncooked quinoa into a flour texture and tip into a small bowl and place to one side.
2. In a food processor blend the herbs, spices, garlic until broken down.
3. Add the chickpeas and seasoning and pulse again. Depending on your food processor, pulse for 3-4 minutes (you make need to scrap down the sides now and again. Pulse until the chickpeas have broken almost fully down, it will look like a dry paste with small traces and pieces of chickpea).
4. Stir in the quinoa flour using a spoon.
5. Take sections into balls and press down into a cookie shape or use a cookie cutter like I did (pressing down to approx. 1.5 cm in height).
6. Place on a lined tray and drizzle with some oil (I used about 1-2 tbsp. of avocado oil or olive oil here) bake for 25 minutes, until golden crispy on the edges.
7. Serve with my favourite sauce (above), shredded spinach, diced tomato and wrap it up (I used the Be free wraps here, lightly warmed in the oven).