Quinoa Falafel Bites with Tangy Lemon Tahini & Yogurt Sauce

Recipe for crispy golden-brown Quinoa Falafel Bites — baked not fried — served with a simple tangy lemon, tahini and yoghurt sauce

Ingredients

1 cup uncooked quinoa (3 cups cooked)

1 cup fresh parsley, finely chopped

2 cloves garlic, minced

4 tablespoons tahini

2 green chilies, seeded and finely chopped

1 tablespoon sesame seeds

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

juice from 1 small lemon (2 tablespoons)

1 teaspoon sea salt, or to taste

fresh cracked black pepper to taste

Sauce:

1 1/4 cups plain yoghurt

1/4 cup tahini

juice from 1 large lemon (3 tablespoons)

sea salt and fresh cracked black pepper to taste

How to

Rinse the quinoa well in a strainer until the water is no longer cloudy. Transfer to a medium saucepan and pour in 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — about 20 minutes. Transfer to a medium bowl and let the quinoa cool.

Stir in the rest of the ingredients until well combined.

Line a baking sheet with parchment paper and preheat an oven to 450F/230C. Shape the quinoa mixture into small balls and transfer to the baking sheet. Bake for 25 to 30 minutes, until the falafel balls are golden brown and crispy.

To make the sauce, whisk together the yoghurt, tahini, lemon juice and salt and pepper in a medium bowl. Cover and chill until ready to serve.

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