Baked Falafels with quinoa & tahini
These are a healthier version of the usually deep-fried falafel.
The antiviral garlic and zinc packed chickpeas is a great boost for immune health.
- 200g quinoa
- 400ml good quality veg stock
- 1 tsp cinnamon
- 2 tablespoons raisins
- 2 tablespoons sliced almonds
- 25g fresh flat-leaf parsley chopped
- 2 x 400g tins chickpeas
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 20ml water
- 1 egg, lightly beaten
- 2 tablespoons of wholemeal flour
- 1 tbsp olive oil, plus extra
- 1 ½ tbsp tahini
- 2 tablespoon lemon juice
- 1 tbsp olive oil
- ¼ garlic
- Cook quinoa uncovered in stock for 5 min or until fully absorbed. Take off heat and put on the lid for a further 5 min.
- Put chickpeas, ¾ of the garlic, half the parsley, 20ml water, cumin and coriander into a food processor and blend to a paste
- Put into a bowl, add the finely diced onion, beaten egg and flour, season with salt and pepper and mix well.
- Line a baking tray with parchment paper.
- Shape the mixture into round balls (you should make around 24).
- Flatten slightly and fry in a little oil 1-2 min on each side until starting to get slightly crispy.
- Remove and put on the baking sheet.
- Cook in the oven for 15 min
- Fork up quinoa and remove to a bowl, add the remainder of the parsley, cinnamon, raisins and flaked almonds. Mix together.
- Make the dressing by whisking Tahini, lemon juice, olive oil and remaining garlic together. I also added a few tbsp of water to make the consistency a little runnier.
- Serve up with the quinoa salad and Tahini dressing.
It’s a gorgeous dish and the best thing is you can have falafel wraps the next day packed with salad greens and hummus! Delicious!