Quinoa Tabbouleh With Spinach Falafel
Quinoa Tabbouleh With Spinach Falafel

Quinoa Tabbouleh With Spinach Falafel

Quinoa Tabbouleh is a middle eastern recipe that can be made in minutes, and offers up an interesting alternative to summer salads that are more appropriate for this time of year. It can also be stuffed in a pita with the falafel and hummus or eaten just as is.

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Total Time
50 Minutes
300g of dried chickpeas, soaked in cold water overnight
Salt & freshly ground black pepper
Hummus, to serve
170g of quinoa
500ml of vegetable stock
1 small red onion
100g of baby plum tomatoes
1 red pepper
1 handful of flat-leaf parsley
Freshly squeezed juice of 1 lime
75g of spinach
7 tbsp of olive oil
125g of gram flour (chickpea flour)
½ tsp of chopped red chilli
Serve with the tabbouleh, hummus, lime wedges and extra olive oil, for drizzling.
Step 1
To make the tabbouleh, rinse the quinoa, then place in a pan with the stock. Bring to the boil, simmer for 20 minutes, then turn off the heat and fork through to distribute any remaining stock. This will be absorbed as the quinoa cools.
Step 2
Drain the chickpeas from their soaking water and rinse. Place in a pan and cover with water. Bring to the boil and cook for at least 30 minutes or until tender. Drain and rinse under cold water to cool.
Step 3
Complete the tabbouleh by chopping the onion, tomatoes, pepper and parsley. Place in a salad bowl and stir through the quinoa. Squeeze over the lime juice and season to taste. Cover and chill while you prepare the falafel.
Step 4
To make the falafel, roughly chop the spinach and place in a large bowl. Add the remaining chickpeas, 5 tablespoons of olive oil, the gram flour, chilli, and 2 tablespoons of water and blend with a hand blender. Season to taste. Form into 8 small patties, about 8cm in diameter and 2cm thick.
Step 5
Heat the remaining 2 tablespoons olive oil in a large frying pan. Add the falafel to the hot oil (you may need to do this in batches). Fry over a medium heat for 5-7 minutes on each side until well browned and hot all the way through.

Recipe courtesy of Falafel by Dunja Gulin, published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small

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