[A note from Sophie] So it has been a long time coming, but SpamellaB and I have finally got round to a recipe swap for each other’s blogs. I must admit, at first – I was a little stumped, as I have no food allergies or intolerances to consider whatsoever. I pretty much eat what I want, when I want, so when it came to ideas for a GF option I had to think a little longer than usual!
In the end, I came up with this. A healthy spiced falafel, seasonal as it’s packed with fresh greens and GF as it uses ground gluten-free oats instead of plain flour. It’s served up alongside a zesty, fresh take on the classic tabbouleh (usually made with couscous or bulgur wheat) – using the mighty quinoa instead, a great GF option! I really hope you enjoy!
QUINOA TABBOULEH (Serves 2, takes about 25 minutes)
What you need:
- 120g quinoa, rinsed well in cold water
- Juice of half a fresh lemon
- 1 garlic clove, very finely chopped
- 3 tbsp extra-virgin olive oil
- 2 spring onions, finely sliced
- Half a cucumber, chopped into small chunks
- 10 cherry tomatoes, halved
- Half a bunch of chopped flat-leaf parsley
- Quarter of a bunch of chopped fresh mint leaves
- Salt and freshly ground black pepper
What to do:
- Cook the quinoa as per packet instructions (for 120g quinoa I add the quinoa, a pinch of salt and 360ml cold water to a medium sauce pan, and bring to the boil. Then reduce heat to a simmer and cover with a lid for approx. 15 minutes until quinoa is tender).
- Once cooked, remove from heat and let stand, still covered, for 5 minutes. Fluff with a fork and set aside.
- Meanwhile, whisk lemon juice and garlic in a small bowl, and gradually add the olive oil. Season the dressing to taste with salt and black pepper.
- Add the cucumber, tomatoes, spring onions, parsley and mint to a bowl with the quinoa and mix together to combine.
- Pour over the dressing and mix well, season to taste with salt and black pepper as desired.
- This will keep in an airtight container in the fridge for a day or so. If you need it to last a little longer, leave the dressing separate until ready to serve!
HARISSA FALAFEL (Serves 4, takes about 25 minutes)
What you need:
- 100g spring greens
- 100g spinach
- 1 400g tin of chickpeas, drained and washed
- 3 garlic cloves, chopped
- 1.5 tbsp harissa
- Bunch of fresh coriander
- Juice of one fresh lemon
- 1 tsp cumin
- Sea salt and black pepper
- 4 tbsp gluten free oat flour
- 4 tbsp rapeseed or olive oil for cooking
- Add spring greens, spinach, chickpeas, garlic, harissa, lemon juice, cumin, oat flour and a good grind of salt and pepper to a food processor and whiz until completely combined. Check seasoning and adjust if required (you may want it more peppery, or more lemony, so be sure to check!)
- Once combined, work the mixture (using wet hands helps) into 8 oval-shaped patties.
- Heat the oil in a large heavy-based frying pan over a medium to medium-high heat.
- Add the falafel to the pan (cook in batches if you only have a small pan) and cook for 3-4 minutes on each side – if you think they are browning too quickly, reduce the heat slightly.
- Once golden and slightly charred on each side, serve immediately alongside the Tabbouleh made earlier!
- These falafel will keep in the fridge in an airtight container for up to 3 days, and can also be frozen.
Thanks so much Sophie, it’s been a pleasure! You can check out my guest recipe I did my fellow foodie blogger over here: Guilt-free Ginger Cakes with Lemon Cream, yum!