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| apologies for the very poor quality photo, bit of a spare of the moment post |
Hi guys, today I was craving falafel but I wanted a more traditional falafel than my sweet potato falafel that I previously posted. The great thing about that recipe is that the sweet potato held it together really well without the addition of eggs.
This is something I struggled with until recently with the discovery of adding quinoa to my normal falafel mix and it makes it the perfect texture. Don't ask me about the science behind it, it just works. It also adds a nice little crunch to the falafel which is really nice.
You can have this falafel in pitta, wraps, on top of a salad or cold as part of a mezze plater with olives, hummus and other snacks bits for a party. This really is a versatile middle eastern treat.
Quinoa Falafel
Recipe by Andrew Donaldson
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 10 falafel
Ingredients
3/4 cup
Cooked Quinoa
1 can
Chickpeas (drained)
1
Onion (chopped)
2 cloves
Garlic
1 tspn
Corriander
1 tspn
Cumin
1 tspn
Garlic Powder
1 tspn
Smoked Salt
1 tbsp
Chickpea Flour
Method
1. Add all the ingridients to a food processor and pulse until combine.
2. With wet hands form the mixture into 10 balls
3. Fry the falafel in a small amount of oil until brown all over
4. Serve warm or cold, however you like.