Try making Cindy’s non-fried fava and quinoa falafel at home for a unique, healthy twist on the Middle Eastern street-food fave.
Makes: 8–10 patties
Prep time: 45 minutes
Cooking time: 25–30 minutes
Ingredients:
For the falafel patties:
- 100g cooked chickpeas
- 50g cooked fava beans
- 1 garlic clove, chopped finely
- 1 small bunch parsley, chopped finely
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp curry powder
- 1 lemon, zested
- 2 tbsp lemon juice
- 1–2 tbsp extra-virgin olive oil
- 150g cooked quinoa
- 1–2 tbsp plain flour
- 1 cup breadcrumbs
For the lemon-mint yoghurt dressing:
- 1 cup Greek yoghurt
- 1 handful mint leaves, chopped finely
- ½ lemon, zested
- 2 tbsp lemon juice
- 1–2 tbsp extra-virgin olive oil
Method:
- Mix the chickpeas, fava beans, garlic, parsley, cumin, paprika, curry powder, lemon zest and juice and olive oil in a food processor until the mixture is smooth. Season with salt and pepper and transfer to a large mixing bowl.
- Add the cooked quinoa and flour into the mixture. Mix well with a wooden spoon. Season to taste. Shape each falafel into the size of a small ping-pong ball and press slightly to flatten. Coat with breadcrumbs and set aside.
- Preheat oven to 180ºC. Lightly brush both sides of each patty with extra-virgin olive oil before baking. Bake the patties for 15 minutes, then turn them over to the other side and bake for another 10 minutes. Transfer to a serving plate.
- Thoroughly mix all the ingredients for the lemon-mint yoghurt dressing and season to taste. Drizzle the dressing over the falafel. Serve immediately.
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