Falafel Kofta with Lemon and Feta Quinoa

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.
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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

  1. a medium pot of salted water to the boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place all lemon mint yoghurt ingredients in a small bowl and mix together well.
  7. 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