I’m posting a day early this week because I fly to Madrid this evening and will be away from the internet. I’m so excited!

I made falafel for the first time just the other week and was so impressed. I was able to make lots and enjoy both warm and cold as I took it in a lunch box with me for my lunches on-the-go while at uni. I always like it when I can make food in big batches as you put in the effort once but then the food just keeps on giving! After trying them once, I was inspired to experiment with flavours and created this delicious mixture to make falafel with a twist, a real triumph! It’s a lovely salad to have now that we’re getting into spring, light yet filling. 

This recipe is meant as a lunch portion to serve 3: 3 portions of quinoa and about 12 falafel balls. I then add my Hot Jalapeño Hummus for which the recipe can already be found on my blog by typing it into the search bar in the top right hand corner. Lots of the ingredients overlap so you don’t have to go buying too many different things even though there are various components to dish.

To make the falafel:

1 tin Chickpeas
1 heaped tsp Tahini
1 Lemon
1 handful Fresh Coriander
2 cloves Garlic
1 small Onion
1 heaped tsp Raw Honey
1 handful Sultanas
1 heaped tbsp Apple Puree
1 tbsp Turmeric
1 tbsp Paprika
1 tbsp Cumin
1 tsp Ginger
1/2c Pine Nuts
Chickpea Flour (any flour will work)

Chop your garlic and onion before adding to the food processor with all the other ingredients minus the sultanas, chickpeas and pine nuts. Blend together to form a smooth paste then add the drained and rinsed chickpeas along with the nuts and sultanas then blend for just a little while longer, keeping some chunks in there for a nice texture. Use your hands to roll the mixture into about 12 balls on a baking tray and put into the fridge for half an hour. Now is the time to clean your hands (often achieved by licking all of the mixture off first) and preheat the oven to 180 degrees. Roll the falafels in flour and bake for about 40 minutes. Meanwhile, you can prepare the rest of the dish.

To make the quinoa:

1 cup Quinoa
1 large handful of Fresh Coriander
1 Red Pepper
8 Cherry Tomatoes
1/4 cup Pine Nuts
1 tbsp Tahini
1 Lemon

Rinse the quinoa in water before putting into a saucepan with twice the amount of boiling water. Let it come to the boil and then simmer for 10-15 minutes. Slice the tomatoes into quarters and slice the pepper as small. Toast the pine nuts in a saucepan for a couple of minutes to really bring out the nutty flavour. When the quinoa has finished cooking and it’s been allowed to cool for 10 minutes, stir in the chopped coriander, tomatoes, pepper, tahini and the juice from the lemon. Add it to a bowl with your cooked falafel and a big dollop of Hot Jalapeño Hummus and finally top it all with the toasted pine nuts. Delicious.

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One Comment on “Middle Eastern Falafel Salad

  1. Just like you Ella – You put the effort in once each week and your recipes just keep on giving!

    Like

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