Baked falafel with quinoa tabbouleh and tahini sauce

Ingredients

For 1 serving

• Dried chickpeas70 g
• Quinoa35 g
• Parsley20 g
• Onion30 g
• Cumin1 teaspoon
• Coriander seeds1 pinch
• Tomatoes1
• Cucumber100 g
• Mint3 g
• Tahini1 teaspoon
• Extra virgin olive oil1 teaspoon
• Lemon juiceto taste
• Saltto taste

Contains: sesame,

In season: May – September

Method

1. The night before, soak the dried chickpeas in plenty of cold water for 12 hours; falafel are made with raw, not boiled, chickpeas, otherwise they fall apart.
2. Heat the fan oven to 200 °C and line a baking tray with baking paper. Drain the chickpeas well and pulse them with the onion in chunks, half the parsley, the cumin, the coriander seeds and a pinch of salt until the mixture is grainy and holds together when squeezed.
3. Shape 6 slightly flattened falafel, lay them on the tray, brush with the oil and bake for 25 minutes, turning halfway, until golden and crisp outside.
4. Meanwhile rinse the quinoa in a sieve until the water runs clear and cook it in boiling salted water for 15 minutes, until tender; drain and spread it on a plate to cool.
5. Wash the tomato, cucumber and mint; finely dice the tomato and cucumber, chop the remaining parsley and the mint and dress the quinoa with the vegetables, herbs, lemon juice and a pinch of salt.
6. In a small bowl stir the tahini with a little lemon juice and water until runny; spoon it over the falafel and serve with the tabbouleh.