Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 250g broad beans
- - 70g Quinoa
- - 35g Rice Flour
- - 1 tablespoon Tahin
- - 1 lemon
- - 1 mint sprig
- - Salt
- - pepper
- - Extra virgin olive oil
- For the sauce:
- - 220ml soy yogurt
- - The juice of ½ lemon
- - 1 garlic clove
- - 2 mint sprigs
- - Extra virgin olive oil
- - Salt
- - pepper
INSTRUCTIONS
- In a bowl, place the quinoa and 165ml water. Cover with a lid and boil on a low heat for 10 minutes. Then turn it off, remove the lid after 5 minutes and let it cool down.
- Prepare the sauce. Thinly mince the garlic and combine it to the yogurt. Add the juice of the lemon, the minced mint leaves, salt, pepper and one tablespoon of oil
- Sear the broad beans with salted water for 5 minutes. Peel and blend them with half of the quinoa, the rice flour, the mint leaves, the grated lemon peel and the tahini sauce. Transfer the batter in a bowl and combine with the rest of the quinoa, then add salt and pepper to taste.
- Create a ball with half a tablespoon of batter, compacting them with your hands. Continue with the rest of the batter.
- Heat 750ml peanut oil in a pan to completely merge the falafel. Fry them a few at a time until they’re golden. Drain them on some kitchen paper and serve them hot, with the dipping sauce as a side.
