Quinoa Falafel With Green Tahini - cooking recipe

Ingredients

1 None spring onion, green part chopped, white part reserved for another use
2/3 cup tahini
1/2 bunch fresh flat-leaf parsley
1 clove garlic, minced
1/3 cup white wine vinegar
1 tsp honey
None None Heirloom Tomato Salad
1 lb heirloom tomatoes, halved
1/2 bunch fresh flat-leaf parsley, leaves picked
1 tbsp olive oil
2 tsp red wine vinegar or lemon juice
None None Quinoa Falafel
7 oz white quinoa
2 cups chicken stock
6 oz canned chickpeas, rinsed and drained
1/3 cup finely grated Parmesan cheese
2 None spring onions, chopped
2 cloves garlic, crushed
2 tsp ground cumin
1 None large egg
1 cup panko (Japanese) breadcrumbs
1/4 cup olive oil
6 None pitas
1 None lemon, cut into wedges

Preparation

To make the green tahini, in a food processor, pulse onion, tahini, parsley, garlic, vinegar and honey until smooth. Season to taste. Set aside.
To make the heirloom tomato salad, toss all ingredients together in a large bowl. Season to taste. Set aside.
Bring quinoa and stock to a boil. Reduce heat to low and cook, covered, for 20 mins, or until tender. Fluff with a fork then let cool. Transfer to a food processor along with chickpeas, Parmesan, onions, garlic and cumin. Process until combined. Transfer to a large bowl and stir in egg and breadcrumbs. Season.
Heat 1 tbsp oil in a large frying pan over medium heat. Shape quinoa mixture into patties, each using around 2 tbsp mixture. Cook patties for 2 mins per side, or until golden brown. Repeat with remaining oil and patties.
Serve falafels with tahini, tomato salad, pita bread and lemon wedges.