falafel

It is such a privilege to travel, and to travel often even more so. Sure, it means you find yourself a little out of routine, in dire need of catching up with friends and with heaps of laundry to do, but it also means new adventures, tastes and perspectives are found.

The past two weeks have been a whirlwind of travel and change, with time spent in Toronto, an office move to Shoreditch in London, and a weekend spent in Switzerland, the latter has been particularly long overdue and has made me really think about just how much has changed over this past year!

Recently I looked back through the archives and last October I posted my favourite recipe for the season at hand, which you can find here. But for something new, and on a slightly less sweet yet equally satisfying note, these quinoa falafels are the perfect offering.

Enjoy!

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Quinoa + Green Bean Falafel

Makes 20 falafel

For the falafel:
65g white quinoa
160ml water
125g fine green beans, blanched and drained
50g rice flour, or plain flour
1 tablespoon tahini paste
1 tablespoon olive oil
Large bunch of fresh parsley

For the tahini dressing:
70g tahini paste
Juice of 1 lemon
1 tablespoon olive oil
Water as needed


First make the tahini dressing by whisking together tahini paste, lemon juice, olive oil and enough water to loosen to desired consistency. Season with salt and pepper and set aside.

To make the falafel, add the quinoa to 160ml lightly salted water, bring to the boil then cover and reduce to a simmer for 10 minutes. Remove from the heat and allow to sit for a further 5 minutes.

In a food processor add half of the cooked quinoa, green beans, flour, tahini and olive oil, and parsley and blitz until you have a smooth paste. Transfer to a bowl, stir in the rest of the quinoa and season generously.

Using your hands or a falafel mould, shape your falafel into roughly 20 pieces.

To cook heat olive oil (or you can use vegetable oil) an inch or so deep in a large pan. Drop the falafel in carefully and cook on each side for around 2-3 minutes or until golden. Remove from the oil and place onto kitchen paper.

Serve with the tahini dressing.

Recipe adapted from Donna Hay’s Quinoa and Pea Fritters

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13 thoughts on “Quinoa + Green Bean Falafel

  1. genevieve y says:

    Gorgeous photos! Can’t wait to try this variation of falafel. Happy Sunday to you!

    1. Janet Monk says:

      This looks good! Will give it a try!

  2. This looks delicious Gabriella – I love making homemade falafel too!

  3. thefolia says:

    Running out to get ingredients now…yummy! Happy Nesting.

  4. Raphaelle says:

    Your pictures are absolutely stunning – falafels are such a treat, I have never though about making them with quinoa – great idea!

  5. This looks absolutely delicious! Reminds me of a Mediterranean restaurant I used to work in back in high school. Falafel was always my favorite thing to eat.

  6. Wow; those look so delicious!

  7. Janet Monk says:

    This looks good! Will give it a try!

  8. Beautiful styling as always – definitely will try this!

  9. They look lush! Going to try this at home for sure!

  10. birminghamtom says:

    fantastic recipe, looks really great and I love a bit of falafel. Fills a hungry tummy like no other at music festivals !

    Tom

    http://www.bournbrookterrace.com

  11. ericapiper says:

    Oh those look so so good. You’ve got me longing for Mediterranean food!

  12. Zoale.com says:

    I love falafel! Can’t wait to try this interesting version. It looks yummy!

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