Falafel Kofta with Lemon and Feta Quinoa
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 14, 2017.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 14, 2017.
A treat for your taste buds!
Ingredients
LEMON AND FETA QUINOA
- 1 cup GF quinoa
- 1 carrot
- 1 capsicum, core and seeds removed and finely diced
- ½ telegraph cucumber, diced 1cm
- ½ red onion, thinly sliced
- 100g feta cheese, crumbled
- Zest ½ lemon
FALAFEL KOFTA
- 500g GF falafel mix
- 1 carrot, grated
- 2 teaspoons GF falafel spice mix
LEMON MINT YOGHURT
- ½ cup natural yoghurt
- 1 teaspoon runny honey
- 1 tablespoon lemon juice
- 1 tablespoon mint leaves, finely chopped
TO SERVE
- ½ lemon, cut into wedges (optional, adults)
- 1 tablespoon mint leaves, finely chopped (optional, adults)
Steps
-
a medium pot of salted water to the boil.
-
Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well.
-
While quinoa is cooking, make falafel kofta. In a large bowl, combine all falafel kofta ingredients and mix well. Using two tablespoons of falafel kofta mix and wet hands, shape mix into patties, about 1cm-thick.
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Heat a drizzle of oil in a large fry-pan on medium heat. Cook falafel kofta, in two batches, for about 3 minutes each side, until golden brown and cooked through.
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Grate carrot. Toss cooked quinoa with carrot and all remaining lemon and feta quinoa ingredients in a medium bowl. Drizzle with olive oil and season to taste with salt and pepper.
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Place all lemon mint yoghurt ingredients in a small bowl and mix together well.
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divide lemon and feta quinoa between plates and top with 2-3 falafel kofta and a dollop of lemon mint yoghurt. Squeeze over lemon juice from wedges and garnish with mint (if using).
Nutritional Information
Energy |
2154 kj 515 kcal |
---|---|
Protein | 17.2g |
Carbohydrate | 41.9g |
Fat | 29.8g |