Quinoa Falafels

Quinoa and Chickpea Fritters

Ingredients
1/2 cup quinoa
1 cup water
1 large carrot, chopped
3 spring onions, sliced
2 tblsp parsley, chopped
1 can chickpeas
2 eggs
2 tblsp lemon juice
1 tsp ground cumin
2 cloves garlic
salt and pepper, to taste
1 tblsp olive oil

Tzatziki and Tahini sauce
1 cup tzatziki (or plain yoghurt)
1/4 cup tahini
1 tblsp lemon juice

Method

1. Bring 1 cup of water to the boil in a small saucepan. Add the quinoa, cover and reduce heat to low. Cook until liquid is absorbed, about 10-15 minutes. Set aside to cool.

2. In a food processor, blend the carrots and parsley. Add the spring onion, chickpeas, eggs, lemon juice, cumin, sesame seeds and garlic. Season with salt and pepper. Blend until combined. Add the quinoa and pulse until just combined. Place mixture in the refrigerator to chill for an hour, or overnight.

3. Heat olive oil in a non-stick frypan over medium heat. Form the quinoa mixture into small patties, flattening slightly. Cook for 3 minutes on each side, until golden.

4. For the tahini sauce: Whisk the sauce ingredients together and season with salt and pepper.

5. Serve the fritters warm or at room temperature with a dollop of the sauce.