I didn’t realised how obsessed I was with falafels until this Christmas! I always make them at home but I must have ordered them out when I was travelling almost every day. I love making a batch, which I hate sharing :) to add to wraps or salads at lunch. I realised I never have put up my recipe. Sometimes the things I make every day and the really easy dishes I don’t think anyone will use but I hope you like this one as much as I do. The quinoa really makes these and the dressing is awesome over everything not just these!
- 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
- 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
- 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.
- In a food processor blend the herbs, spices, garlic until broken down.
- 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).
- Stir in the quinoa flour using a spoon.
- 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).
- 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.
- 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).