FALAFELS on harissa quinoa
Our simply fluffy ‘n’ flavoursome middle eastern-inspired falafels are a dream match for the spicy, fruity and fragrant vegetable quinoa. Sprinkled with pomegranate, coriander and crunchy seeds.
Instructions
Ingredients
- 1 1/2 cups dry chickpeas1/2 cup chopped fresh parsley1/2 cup chopped white onion7 cloves garlic2 Tbsp oat flour 1 1/2 tsp sea salt (optional more to taste)1 Tbsp ground cumin1 tsp ground coriander
Olive oil for pan fryingVegetable StockWhite MushroomsHerbsVegetable JuicePumpkinLovageGarlicBell PeppersWaterSunflower OilPaprika
Grape Vinegar
Garlic Granules a pinch CayenneChilli PowderCumin Powder1 tbsp Tahinidash Rice Vinegar1 tbsp Maple Syrupfor garnish Pomegranate SeedsMixed Seeds [Sunflower Seeds, Golden Linseeds, Black Sesame Seeds] Coriander.Vegetable Quinoa
Notes
Instructions
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Rinse chickpeas in a fine mesh strainer then add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Next drain and lightly rinse and dry thoroughly
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Add parsley, onion, and garlic to a food processor. Mix until well processed. Set to one side.
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Once the chickpeas are slightly cooled and dried, place in the food processor, along with oat flour, salt, cumin, cardamom, coriander, and cayenne. Mix to combine thoroughly, scraping down sides as needed. This will take up to 4-5 minutes to fully combine all of the spices and herbs. You’re looking for a near paste with only tiny bits of chickpeas and herbs.
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Taste a small part and adjust spices/salt/herbs as required. Then cover and set in the refrigerator for 1 hour to allow the flavors to meld and the texture to become more firm.
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Once cooled, remove from refrigerator and scoop out 1 1/2 Tbsp amounts ( or a Tablespoon) and gently form into small discs using your hands. If the falafel isn’t sticking together the mixture may need to be blended more thoroughly, or dusted with a bit more oat flour if too wet.
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Once falafels are formed, heat a large metal or cast-iron skillet over medium/medium-high heat. Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many falafel as will fit comfortably in the pan and cook 2-3 minutes on each side. Once the bottom side is browned, flip gently as they can be fragile. Continue until all falafel are cooked. Adjust heat as needed if they’re browning too quickly, or aren’t cooking quickly enough.
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These falafel are delicious on their own with hummus,garlic dill sauce or tahini sauce. I also love garnishing them with chili garlic sauce for heat. Serve over greens, in pita, or enjoy as is!
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To freeze, pan fry falafel and let cool. Then add to a freezer safe container and freeze up to 1 month. Reheat in a 375 degree F (190 C) oven until warmed through
- For the Harissa Dressing mix Vegetable Stock White Mushrooms, Herbs, Vegetable Juice, Pumpkin, Lovage, Garlic.
- For Harissa Paste in a mortar and pastel or food processor add Bell Peppers, Water, Sunflower Oil, Salt, Paprika, Grape Vinegar, Garlic Granules, Cayenne, Chilli Powder, Cumin Powder and grind
- Can add to the dressing Tahini, Rice Vinegar and Maple Syrup
- To a large bowel add the Vegetable Quinoa, Sweetcorn, Carrots, Parsley, Dried Apricots
- Add the Paste and dressing over the Falafel as needed.
- Garnish with Pomegranate Seeds, Mixed Seeds (Sunflower Seeds, Golden Linseeds, Black Sesame Seeds), Coriander.
