Quinoa Falafel with Red Cabbage Slaw

Name: Quinoa Falafel with Red Cabbage Slaw
Yield: Serves 4
Ingredients: 25 g/1 oz/¼ cup quinoa flour; 45 ml/3 tbsp quinoa flour, for shaping; 2 spring onions (scallions), finely sliced; salt and ground black pepper, to taste; 50 g/2 oz/⅓ cup peeled and grated carrot; 1 medium onion, finely diced; 50 g/2 oz/⅓ cup very finely sliced red cabbage; 4 warmed pitta breads, sliced up the edge, to serve; 10 ml/2 tsp ground cumin; 250 g/9 oz/1 cup canned chickpeas (drained weight); 10 ml/2 tsp ground coriander; 30 ml/2 tbsp crème fraîche; a good handful of fresh coriander (cilantro), finely chopped; 15 ml/1 tbsp Tabasco sauce; 1 clove garlic, crushed; 45 ml/3 tbsp rapeseed (canola) oil; 5 ml/1 tsp ground coriander; 60 ml/4 tbsp crème fraîche; 225 g/8 oz/1½ cups cooked pearl quinoa; 5 ml/1 tsp fresh coriander (cilantro), finely chopped; 4 cloves garlic, crushed; 150 g/5 oz/scant ⅔ cup natural (plain) yogurt; 5 ml/1 tsp tomato purée (paste)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Falafel originated in Egypt and evolved as street food in the Middle East, served with salad and tahini in pitta bread, or served as part of a mezze. They are most often made with broad beans, or chickpeas, but here quinoa makes a tasty and effective addition. The crunchy slaw and herby dressing complement the spicy falafel perfectly.

Ingredients

For the falafel

250 g/9 oz/1 cup canned chickpeas (drained weight)
2

Method

First make the falafel mixture. Place the chickpeas, cooked pearl quinoa, quinoa flour, onion, coriander, garlic, crème fraîche, cumin, ground coriander and Tabasco sauce in a food processor.
Season well with salt and pepper and gradually pulse until the mixture is blended, but not completely smooth.
If preparing by hand, in a large bowl, break up the