Chickpea falafel with quinoa tabouli

Ingredients

• 2 400g cans chickpeas, rinsed, drained
• 1/2 cup packed parsley leaves
• 1 egg, lightly beaten
• 1/4 cup plain flour
• 2 tablespoons lemon juice, plus 2 tablespoons extra
• 2 teaspoons ground cumin
• 2 cloves garlic, crushed
• 1/2 cup chopped walnuts
• sunflower oil, for frying
• lebanese bread, greek yoghurt, to serve
• Quinoa tabouli
• 1/2 cup quinoa
• 1 cup cold water
• 1 cup chopped mint leaves
• 1 cup chopped parsley leaves
• 2 tomatoes, finely chopped
• 1 cucumber, finely chopped
• 1 eschalot, finely chopped
• 2 tablespoons extra virgin olive oil