These are both vegan (without the dressing) and gluten free but packed full of goodness with the beans and quinoa.  They are though quite delicate so be careful when cooking them and don’t make them too big.

Falafel 

1 tin chick peas
½ cup broadbeans (peeled)
½ cup cooked quinoa (approx ¼ cup dry quinoa)
1/3 cup parsley
1/3 cup coriander
2 tsp cumin
2 tsp coriander
2 cloves crushed garlic
½ diced onion
Pinch of cayenne pepper
White pepper to taste
½ tsp salt
2 tblsp chickpea flour
1tsp baking powder

Yoghurt dressing

1 cup natural yoghurt
1 tsp curry powder
2 tbsp sweet chilli sauce
Chopped fresh coriander

Place all the falafel ingredients in a food processor, and mix until well combined.  Shape mixture into tablespoon size patties.

Heat some oil (I used coconut oil) in a heavy bottomed fry pan.  Gently fry the patties on a med heat until golden brown.  They are delicate, so you ideally do not want to flip them more than once.

To make the yoghurt dressing, mix the sweet chilli sauce and curry powder into the yoghurt.  Stir in the chopped coriander.

Serve the falafel on top of some baby spinach or rocket with the yoghurt dressing.  Sprinkle toasted sesame seeds for some extra crunch.

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