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Baked quinoa falafel on brown rice tabouleh with yoghurt dressing
Serves 4-6 Starters and mains
For the falafel
- 180g cooked chickpeas
- 60g cooked quinoa
- 25g ground almonds
- 2 garlic cloves, peeled
- 1⁄4 red onion, finely chopped
- finely grated zest 1 lemon
- 4tbsp flat-leaf parsley leaves
- coriander leaves
- 1⁄2tsp ground cumin
- 1⁄2tsp ground coriander
- 1⁄4tsp cayenne pepper
- 1⁄2tsp baking powder
- 1 egg, lightly beaten
- 2-3tbsp coconut oil
- 2tbsp olive oil
For the brown rice tabouleh
- 200g brown rice, cooked
- large bunch parsley, leaves picked and chopped
- handful mint leaves, chopped
- 1⁄2 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 small red chilli, finely chopped
- finely grated zest and juice 1 lemon
- 4 tomatoes, deseeded and diced
- 60ml olive oil
- 2tbsp fresh horseradish, grated
For the beetroot houmous
- 1 x tub good-quality houmous
- 3tbsp beetroot, grated
For the yoghurt dressing
- 260g Greek yoghurt
- finely grated zest and juice 2 lemons
Method
To make the falafels, preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper.
Combine all the ingredients except the olive oil in a food processor and pulse until everything comes together. Spoon out your desired sized falafel balls onto a plate lined with baking paper, then place the plate in the fridge for 15 minutes to firm up.
Heat the olive oil in a frying pan over a medium heat. Cook the falafels in batches for 3 minutes on each side, until golden. Transfer to the baking tray and bake for 15 minutes to warm through. Mix the tabouleh ingredients together and season. Mix the houmous and grated beetroot in a bowl, then, in another bowl, mix the yoghurt, lemon zest and juice.
Spoon the houmous onto serving plates and scatter with tabouleh. Top with falafels and a spoon of yoghurt dressing.
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