Quinoa and Broad Beans Falafel with Mint Dipping Sauce

Servings: 4
Prep time: 15
Cooking time: 20
  1. 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.
  2. 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
  3. 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.
  4. Create a ball with half a tablespoon of batter, compacting them with your hands. Continue with the rest of the batter.
  5. 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.