Name: Quinoa falafel with green tahini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Green tahini; 1 green onion (scallion); 1/2 cup (140g) tahini; 1 cup fresh flat-leaf parsley; 1/2 cup (125ml) water; 1 clove garlic, crushed; 1/3 cup (80ml) white wine vinegar; 1 teaspoon honey; Heirloom tomato salad; 450 gram (14½ ounces) heirloom tomatoes, halved; 1 cup fresh flat-leaf parsley leaves; 1 tablespoon olive oil; 2 teaspoon red wine vinegar or lemon juice; 1 cup (200g) white quinoa; 2 cup (500ml) chicken stock; 1 cup (170g) canned chickpeas (garbanzo beans); 1/2 cup (40g) finely grated parmesan; 2 green onions (scallions), chopped; 2 clove garlic, crushed; 2 teaspoon ground cumin; 1 egg; 1 1/2 cup (110g) panko (japanese) breadcrumbs; 1/4 cup (60ml) olive oil; 6 pita breads (390g); 1 medium lemon, cut into wedges

Quinoa falafel with green tahini

This healthy Lebanese-inspired falafel platter is absolutely mouth-watering served with a summery heirloom tomato salad and pita breads.

Ingredients

Green tahini

1 green onion (scallion)

1/2 cup (140g) tahini

1 cup fresh flat-leaf parsley

1/2 cup (125ml) water

1 clove garlic, crushed

1/3 cup (80ml) white wine vinegar

1 teaspoon honey

Heirloom tomato salad

450 gram (14½ ounces) heirloom tomatoes, halved

1 cup fresh flat-leaf parsley leaves

1 tablespoon olive oil

2 teaspoon red wine vinegar or lemon juice

1 cup (200g) white quinoa

2 cup (500ml) chicken stock

1 cup (170g) canned chickpeas (garbanzo beans)

1/2 cup (40g) finely grated parmesan

2 green onions (scallions), chopped

2 clove garlic, crushed

2 teaspoon ground cumin

1 egg

1 1/2 cup (110g) panko (japanese) breadcrumbs

1/4 cup (60ml) olive oil

6 pita breads (390g)

1 medium lemon, cut into wedges

Method

1.To make green tahini, remove white part of onion; reserve for another use. Chop green part of onion. Process onion with remaining ingredients until smooth. Season to taste.

2.To make heirloom tomato salad, place ingredients in a large bowl; toss gently to combine. Season to taste.

3.Place quinoa and stock in a medium saucepan over high heat; bring to the boil. Reduce heat to low; cook, covered, 20 minutes or until tender. Fluff with a fork; cool.

4.Rinse and drain chickpeas. Process chickpeas and quinoa with parmesan, onion, garlic and cumin until well combined. Transfer to a large bowl; stir in egg and breadcrumbs. Season to taste.

5.Heat 1 tablespoon of the oil in a large frying pan over medium heat. Shape 2 tablespoons of the mixture into patties; cook patties 2 minutes each side or until golden. Repeat with remaining oil and patties.

6.Serve falafel with tahini, tomato salad, pita bread and lemon wedges.

You can make the falafel mixture the day before. Refrigerate, covered, until ready to use. Place the falafel on an oven tray in a slow oven to keep warm while you cook the remaining batches.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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