Falafel & Red Pepper Tabouleh

Makes 12




400 g chickpeas drained

1 tablespoon Harissa paste

1 lemon grated zest

1 tablespoon lemon juice

135 g cooked Quinoa,

1 egg

5 tablespoons chopped coriander

25 g coconut flour

2 tablespoons olive oil


Red Pepper Tabouleh:


35 g cooked Quinoa

2 tablespoons parsley chopped

One small red pepper finely chopped

30 g almond flakes

2 tablespoons of toasted pine nuts

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper to season


Method for Falafels:


Use a food processor or blender to mix chick peas with harissa paste and coriander until almost smooth.  Transfer into a mixing bowl then add the lemon zest and juice, Quinoa, egg and coconut flour.  Mix well to combine. Make 12 patties using about 4 tablespoons of mixture for each one.  Heat the olive oil in a frying pan over medium heat fry falafel on each side until brown and crusty.


Method for Tabouleh:


Bring quinoa, ¼ cup water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Add remaining ingredients. And serve.