Falafel With Quinoa Tabouli - cooking recipe

Ingredients

None None For the Falafel
2 None (14-oz) cans chickpeas, rinsed, drained
1/2 cup parsley leaves
1 large egg, lightly beaten
1/3 cup all-purpose flour
2 tbsp lemon juice
2 tsp ground cumin
2 clove garlic, minced
2/3 cup chopped walnuts
None None Sunflower oil, for frying
None None Pita bread, Greek yogurt, to serve
None None For the Quinoa Tabouli
1/2 cup quinoa
1 cup cold water
1/4 cup mint leaves, chopped
1/3 cup parsley leaves, chopped
2 None tomatoes, finely chopped
1 None cucumber, finely chopped
1 None shallot, finely chopped
2 tbsp extra virgin olive oil
2 tbsp lemon juice

Preparation

For the Falafel: In a food processor, combine chickpeas, parsley, egg, flour, 2 tbsp. juice, cumin and garlic. Process until smooth. Season to taste.
Roll heaped tablespoonfuls of mixture into balls. Roll in walnuts to coat. Arrange on a baking paper-lined tray and flatten slightly. Chill, covered, 1 hour.
To make Quinoa Tabouli: Place quinoa and water in a saucepan. Bring to a boil, covered. Reduce heat to low. Simmer, covered, 10-12 minutes, until water is completely absorbed. Rinse under cold water and drain well. Transfer to a bowl with remaining ingredients. Mix well Season to taste.
In a deep skillet, heat oil on high. Cook falafel in 2 batches, for 2-3 minutes each side, until golden. Drain on paper towel.
Serve with pita bread, tabouli, and yogurt.