Wednesday, 4 October 2023 / Topics:
Ingredients: (Serves 4)
½ cup white quinoa
1 bunch of asparagus, cut into 5cm lengths
2× 400g tins chickpeas, drained then rinsed
½ bunch of flat leaf parsley, leaves picked
½ red onion, finely chopped
2 garlic cloves
1 tablespoon ground cumin
2 teaspoons ground coriander
⅓ cup self-raising flour
pinch of salt
2 tablespoons olive oil, plus 1 tablespoon extra
½ fennel bulb, thinly sliced
2 tablespoons currants
½ bunch of mint, leaves picked
juice of ½ a lemon
For the tahini yoghurt:
½ cup reduced-fat Greek yoghurt
2 tablespoons tahini
juice of ½ a lemon
Method:
- Bring a large saucepan of water to the boil. Cook quinoa for 8-10 minutes or until tender. Add asparagus for the final minute of cooking. Drain and transfer to a large bowl to cool.
- Meanwhile, make the falafel. Place a quarter of the chickpeas, parsley leaves, red onion, garlic, cumin and coriander in a food processor. Blitz until a paste forms. Add the remaining chickpeas and pulse briefly until just combined. Transfer falafel mixture to a large bowl. Stir through flour and season with a good pinch of salt. Divide mixture into twelve portions and shape into patties. Heat two tablespoons oil in a large frying pan over medium heat. Cook patties for 3-4 minutes each side or until golden brown and warmed through.
- To the quinoa and asparagus bowl, add fennel, currants and mint leaves. Pour over lemon juice and remaining one tablespoon oil. Toss to coat.
- Stir together yoghurt, tahini and lemon juice. Loosen with a small amount of cold water if necessary.
- To serve, divide spring tabouli and falafel between bowls. Finish with a drizzle of tahini yoghurt.
