Recipe // Spinach Falafels with Quinoa Tabbouleh

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Make it tonight!! So easy. So simple. So quick! They are high in protein and fibre, plus they are so fresh and flavourful you’ll be going back for seconds!

Ingredients:

Makes 10- 12

1 cup flat leaf parsley

1 cup baby spinach

1 clove garlic, peeled

1 spring onion

1 can chickpeas, rinsed and patted dry

1 tablespoon tahini

2 tablespoons brown rice flour (or other gluten-free flour, I used almond flour because I had it in the fridge)

1/2 teaspoon sea salt

1/4 teaspoon ground cumin

Pinch of ground pepper

3 tablespoons extra-virgin olive oil

Method:

Turn oven on to 180 degrees or 170 degrees fan forced. Place the parsley, spinach, garlic and onion in a food processor and pulse until finely chopped. Put mix in a medium bowl. Put the chickpeas in processor and pulse until chopped, i.e. the mixture starts to turn creamy. Pour chickpea mix into parsley mix and combine by hand. Add tahini, flour and seasoning and mix until incorporated. Taste and add more salt if necessary.

Line a baking sheet with parchment paper. Scoop out 1/8 cup portions of the falafel mixture and shape into balls. Place on top of the parchment paper and drizzle the olive oil, ensuring all falafels are covered. Bake for 20-25 minutes, turning once halfway through.

Make the tabbouleh recipe below while the falafels are cooking. Takes no time at all – You’re (fal)laughing!

 

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Q U I N O A  T A B B O U L E H

Ingredients:

1 cup quinoa, rinsed well

1/2 teaspoon sea salt

2 tablespoon fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

2 Lebanese cucumbers, cut into 1/4″ pieces and de-seeded with a spoon

1 punnet cherry tomatoes, halved and seeds taken out

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2 spring onions, thinly sliced

Method:

Bring quinoa, 1/2 tsp salt, and 1 1/4 cups water to boil in a medium saucepan on high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 mins. Remove from heat and let stand, covered, for 5 mins. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. Add cucumber, tomatoes, herbs, and spring onions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over the tabbouleh.