Falafel Kofta with Lemon and Feta Quinoa

Steps

1. a small pot of salted water to the boil. Preheat BBQ hot plate to medium (if using).
2. Cook quinoa in pot of salted water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well. While quinoa is cooking, place all lemon mint cream ingredients in a small bowl and mix well. Set aside.
3. In a medium bowl, combine all falafel kofta ingredients, season with salt and pepper and mix well. Using two level tablespoons of falafel kofta mix and wet hands, shape mix into patties, about 1cm-thick.
4. When quinoa has about 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium heat. Cook falafel kofta for about 3 minutes each side, until golden brown and cooked through.
5. While kofta cook, cut avocado in half lengthways and twist in half to separate. Remove stone using a spoon, scoop out flesh and roughly chop.
6. Toss cooked quinoa with avocado and all remaining lemon and feta quinoa ingredients in a medium bowl. Drizzle with olive oil and season to taste with salt and pepper.
7. Divide lemon and feta quinoa between plates and top with 2-3 falafel kofta and a dollop of lemon mint cream. Squeeze over lemon juice and garnish with mint.