I love falafels. They’re the perfect source of protein in a vegan diet, and they’re packed with so much flavour too. They’re great on a rainbow bowl, on the side of some grilled vegetables, in a sandwich or just thrown on a plate with some salad. I love experimenting with new flavour combinations with falafels, sticking with the traditional Middle Eastern theme, but adding in new herbs, spices and nuts to create something really unique. These falafels are so easy to make and they’re delicious, plus they contain quinoa, so they’re an amazing source of so many essential proteins and amino acids, and make the perfect base of a meal.

Makes 16 falafels

You will need:

For the sauce:
2 tbsps Tahini
2 tbsps Lemon juice
1 tbsp White vinegar
1 tbsp Water
2-3 tbsps Fresh chopped dill
Salt and pepper to taste

Combine all of the above in a small bowl and serve with the falafels.

For the falafels:

1 cup Cold cooked quinoa (1/3 cup dry cooked in 2/3 cup water for 15-20 minutes)
1 can Drained and rinsed chickpeas
1/4 Cup pecans
1/2 Onion
1/2 Clove garlic
1 tbsp Ground cumin
1 tbsp Ground coriander
1/4 tsp Cayenne pepper
1 tsp Ground sumac
1/4 cup Fresh parsley
1/4 cup Fresh Coriander
2 tbsp Lemon juice

Preheat your oven to 175C and combine everything but the quinoa in the food processor until it makes a slightly chunky and moist dough. Add the quinoa and pulse until well combined, then split into 16 even balls. Place evenly on a baking tray and bake for 30 minutes, turning them halfway through to ensure they brown evenly. Allow to cool and serve with any salad of your choice. These keep in the fridge for up to a week, and if you double the recipe you can freeze some too.