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.
Falafel are also great cold, dipped in hummus, as part of a picnic.
Nutritional Information: Gluten free without pitta Energy 621kcal/2609kJ; Protein 20g; Carbohydrate 84g, of which sugars 11g; Fat 26g, of which saturates 8g; Cholesterol 25mg; Calcium 280mg; Fibre 6g; Sodium 596mg.
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