Quinoa Falafel with Avocado Cream

I was looking for a way to use up some extra quinoa (I'm useless at getting that right!) and so this was a bit of an experiment. This week I made them again as one of the 'Specials' at Mum & Dad's cafe and they were a hit, so I thought I would share them here too.

Ingredients (makes 8-10 falafel)

175g cooked quinoa

1 red onion

1 garlic clove

1tbsp sesame oil

80g of sun-dried tomatoes

a few pinches of sesame seeds

1 handful of fresh sage (you can substitute this for 1 tablespoon of dried sage)

100g of chickpea/gram flour (or flour of your choice)

2 handfuls of salad leaves

olive oil

salt + pepper

for the avocado cream

1 avocado

1 tablespoon of tahini

1 tablespoon of nutritional yeast (optional)

a pinch of salt

Start by chopping the onion and crushing the garlic. Heat a drizzle of olive oil in a frying pan over a medium heat, then add the onion and garlic. Fry until soft, then place in a mixing bowl with the quinoa.

Add the quinoa, sesame oil, sage (roughly chopped first) and a little salt and pepper to the mixing bowl and stir well. Then add the flour little by little until you can  make small balls with the mixture - you might want to slightly wet your hands for this bit. Then use your hands to make the falafel, before placing in the fridge for 20 minutes - don't worry if you don't have time for this bit, it just helps them hold together.

In the mean time, make the avocado cream by placing all the ingredients in a food processor or blender. Add a little water to get the consistency that you would like (go slow so that it doesn't become too watery!!).

Heat a glug of sesame oil in the pan, then place each of the balls in the pan for a couple of minutes and lightly fry until the outside turns golden, then flip over to do the other side.

Serve with salad leaves, the avocado cream, sesame seeds and whatever else you fancy!

Mains, Sides, SnacksAnnie Clarke