1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
1 cup chopped flat-leaf parsley
2 tbsp finely chopped shallots or white onions
3 tbsp tahini
3 tbsp yogurt
1/2 lemon, juiced
2 x cans organic chickpeas (rinsed)
2 garlic cloves, crushed
1 onion, finely diced
handful of parsley
handful of cilantro
1 lemon, juiced
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground chili
1/2 tsp sea salt
1/4 – 1/2 cup tapioca flour
Preheat oven to 350 degrees F (180 degrees C).
For the falafel:
Add the onion and garlic cloves to the food processor and pulse just until they are finely minced.
Add the chickpeas, parsley, cilantro, salt, chili powder, turmeric, and cumin to the food processor and pulse until they are roughly blended but not pureed. Add just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet. Transfer the falafel mixture to a bowl, cover and refrigerate it for 1 hour.
While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper.
For the tabbouleh:
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Add cucumber, tomatoes, parsley and shallots or onions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 1 tablespoon per ball) and place onto a lined baking tray. Bake in the oven for 20 minutes or until nice and golden brown.
Serve on top of tabbouleh salad and drizzle with tahini sauce.
Recipe adapted from bonappetit.com and foodmatters.tv