(VE)Crunchy Falafels & Red Pepper Taboleuh

Serves 2 – 3


1 x 400g tin chickpeas

2 handfuls of chopped coriander

Juice ½ lemon

1 tbsp harissa paste

30g gluten free porridge oats

1 tbsp coconut oil

2 tbsp olive oil

Salt and pepper to test


Method for Falafels :

In a blender add chickpeas, chopped coriander, harissa paste, lemon juice, coconut oil, porridge oats and blend until smooth, approximately 1 min.  Season to taste.


Heat a tbsp coconut oil in a pan over a medium heat, make small burger shaped falafel patties and gently fry them on each side for 3-4 minutes.


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 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.