Quinoa Falafel With Israeli Salad (Gluten-Free, Dairy-Free)
Healthy gluten-free quinoa falafels served with zesty Israeli salad and tahini sauce - vegetarian, delicious meal for dinner or lunch.
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Spatula
- Cutting board
- Chef's knife
- Plastic wrap
- Plate
- Serving bowl
- Whisk
Ingredients
- 1 ½ cups dry quinoa (white or mixed colour)
- 3 cups water (bring to a boil first)
- 1 cup chickpea flour (see notes for alternatives)
- 2 eggs
- ½ large handful of coriander (finely chopped)
- 3 green onions/scallions (finely chopped)
- 1 large clove of garlic (grated or minced (or 1 teaspoon garlic powder))
- 1 1/2 teaspoons ground cumin
- ½ teaspoon
- Optional: some raw tahini drizzled on top
- 3 medium cucumbers (diced into cubes)
- 2 large tomatoes (diced into cubes)
- ¼ to ½ red onion (chopped finely)
- 1/2 cup of chopped coriander or parsley
- 3-4 tablespoons olive oil
- 2-3 tablespoons lemon juice
- Salt and pepper to taste (I like generous salt on this particular salad)
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