|At a glance|
|Preparation time||35 mins including cooking|
¾ cup frozen broad beans thawed & peeled
¼ cup frozen peas thawed
400g can chickpeas drained & rinsed
1/3 cup chopped flat leaf parsley
1 small red onion finely chopped
1/3 cup Jalna Natural Greek yoghourt
¾ cup plain flour
2 cups cooked quinoa
3 teaspoons ground coriander
2 teaspoons ground cumin
1 free range egg
Salt & pepper to taste
¼ cup canola oil or olive oil for frying
In a pot of simmering water cook the quinoa for 12 minutes, or until tender.
Rinse under cold water & drain well.
In a food processor place the broad beans, peas, chickpeas, yoghourt, quinoa, parsley, onion, flour, spices, egg & salt & pepper. Process till almost smooth. Place mixture into a bowl & cover with cling wrap. Refrigerate for 1 hour. Heat oil in a frying pan. Gently spoon tablespoonful’s of falafel mix into the hot oil. Shallow fry for 4 minutes each side, or until golden, crispy on outside & heated through.