Falafels

INGREDIENTS:

This recipe makes 3 portion

  • 100g Quinoa – dried
  • 100g Butter Beans – tinned
  • 15g Coriander – fresh
  • 2g Cumin – ground (1/2 a teaspoon)
  • 0.1each Garlic – Fresh Bulb (1 clove)
  • 3g Baking Powder (1/2 a teaspoon)
  • 10g Mint – fresh
  • 10g Parsley – Flatleaf
  • 1each Lemon – fresh (zest only from 1 lemon)
  • 20g Onions – spring (fine chopped)
  • 5ml Oil-extra virgin olive
  • Salt and pepper

METHOD:

  • Boil the quinoa in double the amount of water for 15minutes
  • Saute spring onion and garlic until cooked through in the frying pan with oil
  • Add in cumin powder for one minute to cook it out.
  • Add all ingredients to food processor with the contents of the pan and pulse the mix until combined but not pureed retaining
  • Add all ingredients to food processor with the contents of the pan and pulse the mix until combined but not pureed retaining some texture.
  • Roll into falafels (12) and chill in fridge for one hour.
  • Cook in oven at 180 for 8 minutes on each side. Store in fridge.
  • When plating up heat oil in non-stick frying pan and add in 3 falafel per portion.
  • Fry for a couple of minutes on each side to colour and warm through
  • Serve on the top of the rainbow bowl