Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 250 g of shelled broad beans
- - 70 g of quinoa
- - 35 g of rice flour
- - 1 tablespoon of tahini
- - 1 lemon
- - 1 sprig of mint
- - salt
- - pepper
- - extravirgin olive oil
- For the sauce
- - 220 ml of soya, yoghurt
- - 0.50 lemon juice
- - 1 clove of garlic
- - 2 sprigs of mint
- - extravirgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Pour the quinoa and 165 ml of water. Cover and boil on low heat for 10 minutes. Turn off and after about five minutes raise the lid and let cool.
- Prepare the sauce. Pass the garlic in a garlic press and add to the yogurt. Combine the lemon juice, the chopped mint leaves, salt, pepper and a tablespoon of oil.
- Blanch the beans in lightly salted water for 5 minutes. Peel them and whisk them with half of the now cold quinoa, rice flour, mint leaves, the already grated lemon rind and tahini. Transfer the cream into a bowl and mix with the rest of the quinoa, check for salt and pepper.
- Form a ball with about half a tablespoon of the mixture to the beans, roll well between moisted hands to compact it. Continue the same way up to finish the dough.
- Bring about 750 ml of peanut oil to heat in a pan with high sides so that the falafel can be immersed. Fry a few at a time mixing occasionally until golden brown. Drain on paper towels and serve hot accompanied with the sauce previously spread on the dishes.
