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Quinoa and Fava Bean Falafel with Lemon [Vegan]
Please make these; they are incredible. They have a delightful crunch from the quinoa—I used black for the picture—and a fresh quality from the herbs. Do buy the peeled or skinless dried fava beans, or you’ll spend a good 20 minutes slipping soaked beans from their brown skins. Try health... Read More
Ingredients You Need for Quinoa and Fava Bean Falafel with Lemon [Vegan]
How to Prepare Quinoa and Fava Bean Falafel with Lemon [Vegan]
- The day or night before, cover the dried fava beans with plenty of cold water in a bowl and leave to soak in a cool place for 10 to 24 hours. Drain thoroughly.
- Put the quinoa in a saucepan, add 1¼ cups (290 ml) of water and a pinch of salt and bring to a boil. Partially cover with a lid, reduce the heat and simmer for 15 minutes, or until no liquid remains in the pan. Set aside to cool slightly.
- Toast the coriander and cumin seeds in a dry pan over medium heat until just fragrant. Crush roughly and add to a food processor with the soaked beans, red onion, garlic, preserved lemon rind, herbs and cayenne. Blend to make a rough, moldable paste, stopping to scrape down the sides and mix through every now and then and adding the quinoa near the end of blending time. Transfer to a bowl, stir in the baking powder, season generously with salt and pepper, cover with plastic wrap and chill for 1 hour to make the mixture easier to shape.
- Form into walnut-sized balls, scooping out spoonfuls and rolling them firmly between your palms. Wet your hands lightly if they stick at all. Have them all ready on a tray.
- Put the oil in a medium saucepan and heat gently until a scrap of the falafel mixture sizzles gently when dropped into the oil.
- Deep-fry in batches until golden, keeping a close watch and turning the falafel regularly so that they color evenly. Remove with a slotted spoon and drain on a plate lined with paper towels, keeping the fried falafel warm in a low oven.
- Serve with a little salad of the pea shoots and fresh beans, with spoonfuls of the Roasted Tomato and Pickled Lemon Relish.
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