Grains As Mains
WITH MINT YOGURT SAUCE
The addition of quinoa to the traditional falafel gives them an added wholegrain goodness and a unique flavour and texture. It is paired here with a fresh and light yogurt sauce to complement the earthy spices.
SERVES 4 · PREP 15 MINS, PLUS CHILLING · COOK 45 MINS
You Will Need
Rinse the quinoa under running water, place in a large saucepan, and cover with 170ml (6fl oz) of water. Place the pan over a medium heat and bring to a simmer. Cook the quinoa for 15 minutes or until almost all the water has been absorbed. Remove from the heat, drain any remaining water, and set aside.
Place the quinoa, egg, garlic, cumin, salt, and 350g (12oz) of the chickpeas in a food processor. Pulse until well combined. Add the coriander and the remaining chickpeas and pulse lightly for 1 minute, until the chickpeas have broken down but still retain some of their texture. Transfer the mixture to a large bowl and chill in the fridge for 30 minutes.
Preheat the oven to 200°C (400°F/Gas 6). Grease and line a baking sheet with greaseproof paper. Divide the falafel mixture into eight equal portions. On a lightly floured surface, roll each portion into a smooth ball and press down lightly to form patty-like shapes.
Brush the falafel with a little oil on both sides and place on the baking sheet. Bake in the oven for 20 minutes or until the falafel are well browned and crispy on the outside. Remove from the heat.
For the sauce, place all the ingredients in a bowl and mix well. Serve the falafel and mint yogurt sauce with pitta breads and a green salad, if liked.