Homemade Falafel with Quinoa Tabbouleh and Tahini Yoghurt

Steps

1. Bring water to the boil in a small pot on high heat. As soon as it boils, add quinoa and a pinch of salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While quinoa is cooking, prepare vegetables. Dice tomatoes and cucumber 1cm; finely dice first measure of red onion; finely chop mint and parsley; roughly chop baby spinach leaves. Add all to a large bowl, toss to combine and set aside.
3. While quinoa is cooking, make falafels. In a large bowl, mash chickpeas with a potato masher until thick and pasty. Add all remaining homemade falafel ingredients and mix well to combine.
4. Scoop out falafel mix using a heaped tablespoon measure, roll into balls then flatten into 1cm-thick patties. Heat a drizzle of oil in a large fry-pan on medium heat and cook falafels, in batches, for 2–3 minutes each side, until golden and cooked through. Set aside and keep warm.
5. While falafels are cooking, Mix together yoghurt, honey and tahini in a small bowl. In another small bowl whisk oil, vinegar and lemon juice. Crumble feta into bowl with tabbouleh vegetables, along with cooked quinoa and salad dressing. Gently toss to combine and season with salt and pepper.
6. Divide quinoa tabbouleh between bowls or plates. Place 2–3 falafels on top and dollop with tahini yoghurt.