Quinoa Falafel With Israeli Salad

🧂 Ingredients

• 1 ½ cups dry quinoa

  white or mixed colour
• 3 cups water

  bring to a boil first
• 1 cup chickpea flour

  see notes for alternatives
• 2 eggs
• ½ large handful of coriander

  finely chopped
• 3 green onions/scallions

  finely chopped
• 1 large clove of garlic

  grated or minced (or 1 teaspoon garlic powder)
• 1.5 teaspoons ground cumin
• ½ teaspoon
• Optional: some raw tahini drizzled on top
• 3 medium cucumbers

  diced into cubes
• 2 large tomatoes

  diced into cubes
• ¼ to ½ red onion

  chopped finely
• 1/2 cup of chopped coriander or parsley
• 3-4 tablespoons olive oil
• 2-3 tablespoons lemon juice
• Salt and pepper to taste

  I like generous salt on this particular salad

Instructions

• 1 Bring about 3 cups of water to a boil. Add quinoa to a medium pot and top with
  boiling water, stir and cook for about 15 minutes on simmering heat or until
  quinoa is fluffy. Strain any excess liquid and let the quinoa cool down. Then
  transfer to a mixing bowl.
• 2 If baking, preheat the oven to 200 C / 395 F.
• 3 Add chickpea flour, eggs, coriander, onions, garlic, cumin and salt to the
  cooked quinoa and combine well.
• 4 Form the patties with your hands and transfer them to a baking sheet lined with
  parchment paper. I greased the paper with a little olive oil first.
• 5 Bake the falafel patties for about 20-25 minutes or until they are golden brown.
• 6 You can also fry the patties in 2 tablespoons of oil, for 4-5 minutes on each
  side until golden.For the salad, chop the cucumbers, tomatoes, onion, coriander
  or/and parsley into small cubes. Place in a large bowl and toss with the olive
  oil, lemon juice, salt, pepper.
• 7 Taste and adjust lemon and salt to your liking. Serve falafels with the salad
  and any condiments you like. I love these with some tahini garlic sauce, harissa
  or aioli (garlic mayonnaise).

Nutrition Info