The addition of quinoa to a traditional felafel is a serious game - changer. The protien, fiber and amino acid content rises considerably and it adds a delicious nutty texture. I've had felafel before that was a little dry on the inside which I didn't care for. This recipe makes a nice cake because it contains egg but still retains that crispy outside. I also added some toasted sesame seeds and lightly sauteed vegetables. The dressing was a yogurt cucumber sauce and I added tahini to it for a little bite.
INGREDIENTS
1|2 cup cooked quinoa
8 ounces cooked chickpeas or 1 can of prepared garbanzo beans
3|4 cup diced carrot
1|2 cup sliced green onions or diced white onion
2 cloves minced garlic
3 tablespoons chopped parsley
2 eggs
1 lemon juiced
fresh cumin or crushed coriander
2 tablespoons toasted sesame seeds
1 - 2 tablespoons nutritional yeast
salt + pepper to taste
TAHINI TZATZIKI
3|4 cup plain greek yogurt
2 tablespoons tahini
lemon juice and a little of the zest
peeled, diced cucumber
fresh chives + parsley
salt + peper
DIRECTIONS
Whisk the sauce together and pop it in the fridge to chill while you work on the felafel. Heat some olive oil and saute the carrot, onions and garlic for 5-7 minutes. Put all of the ingredients into a food processor and pulse until the mixture is combined. Let it sit in the refrigerator for about an hour or if you are pressed for time, put it into the freezer for about a half hour or until it becomes firm and easy to shape. Form into patties and cook in a skillet in olive oil on medium - high for about 6 minutes on either side or until they are golden brown. Serve in pita pockets with leaf lettuce, parsley, sliced tomatoes and cucumbers, feta cheese or fresh mozzarella and kalamata olives for a real treat. If you want to make this gluten free, substitute the pita pocket for lettuce wraps. I enjoyed these felafel patties both ways and they are equally as satisfying!
ENJOY!!
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