Quinoa Mushroom Falafels (no chickpeas)
I do love a good traditional falafel. However, sometimes chickpeas make my tummy a little worse for wear, especially If I overdo them! Here are some lovely falafels that are made of quinoa (a seed) and mushrooms. I have served mine on some courgette pasta, but I often have them in some pitta bread too!
3 tablespoons tahini
1 tablespoon smoked paprika
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon of salt and pepper
In a pan fry the mushrooms until golden brown. Leave to cool for a minute before adding them as well as the quinoa and tahini into a food processor.
Pulse until nearly all combined before adding all the dry herbs and spices. Blend again until smooth, but you can still see a little bit of the quinoa texture (if its baby food you have gone too far)
Roll into little balls (the mixture should make you 12-14) and then bake in the oven at 180 degrees for 25 minutes.
Pan fry on a high heat for 1 min each side to finish them off. YUM!