The falafel:
400g dried chickpeas
1 large brown onion, diced
4-6 garlic cloves, peeled
1 large bunch fresh parsley, roughly chopped
2 heap tsp ground cumin
2 heap tsp ground coriander
2 heap tsp smoked paprika
1 tsp onion powder
1 tsp cayenne pepper (optional)
S & P to taste
2 tbsp olive oil
4 tbsp chickpea flour
The dukkah avocado:
2 avocado, halved or sliced
2-3 tbsp dukkah spice, divided
The dressing:
1⁄3 cup greek-style yogurt
2 tbsp olive oil
1 lemon, juiced
1 tsp dried dill
Fresh parsley leaves, finely chopped
S & P to taste
Other Ingredients:
1 1⁄4 cup quinoa
Half iceberg lettuce, roughly chopped
1 red onion, finely diced
2 tomatoes, finely diced
1 cucumber, diced
The method:
Soak dried chickpeas overnight, rinse, drain and pat dry
Cook quinoa according the packet instructions, cool down and set aside
In a food processor, blend chickpeas, onion, garlic, parsley, spices and olive oil to form a coarse mixture, add in chickpea flour and mix until well combined. Dived into two batches if needed.
Preheat oven to 180 degrees celsius and line a baking tray with baking paper
Scoop 1 heap tablespoonful of the falafel mixture and form into a ball or pattie, repeat and transfer onto the baking tray
In a large frying pan, heat some oil with medium-high heat and place falafel balls into the pan, fry for 3-5 minutes until crispy and brown on the outside, flip gently
Transfer pan-fried falafels onto the baking tray and bake for 5-10 minutes until cooked crispy
To make the dressing, in a mixing bowl, simply mix all the ingredients until well combined
To assemble a falafel bowl, arrange cooked quinoa, fresh lettuce, onion, tomatoes, cucumber and avocado, sprinkle dukkah spice over avocado, and serve up with crunchy falafels and dressing.
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday
