- 60g (2oz) uncooked quinoa
- 1 egg
- 2 garlic cloves
- 1 tbsp cumin
- 1⁄4 tsp salt
- 2 x 400g can chickpeas,
- 4 tbsp chopped coriander
- 1 tbsp plain flour, for dusting
- 1–2 tbsp olive oil, plus extra
- for greasing
For The Sauce
- 150g (51⁄2oz) Greek yogurt
- 4 tbsp chopped mint leaves
- juice of 1 lemon
1. Rinse the quinoa under running water, placein 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.
2. 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.
3. 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.
4. 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.
5. For the sauce, place all the ingredients in a bowl and mix well. Serve the falafel and mint yogurt sauce with pitta.
For more recipes from Grains As Mains by Laura Agar Wilson (Dorling Kindersley, £11.99) click here