Quinoa Falafel With Green Tahini

• 1 None spring onion, green part chopped, white part reserved for another use
• 2/3 cup tahini
• 1/2 bunch fresh flat-leaf parsley
• 1 clove garlic, minced
• 1/3 cup white wine vinegar
• 1 tsp honey
• None None Heirloom Tomato Salad
• 1 lb heirloom tomatoes, halved
• 1/2 bunch fresh flat-leaf parsley, leaves picked
• 1 tbsp olive oil
• 2 tsp red wine vinegar or lemon juice
• None None Quinoa Falafel
• 7 oz white quinoa
• 2 cups chicken stock
• 6 oz canned chickpeas, rinsed and drained
• 1/3 cup finely grated Parmesan cheese
• 2 None spring onions, chopped
• 2 cloves garlic, crushed
• 2 tsp ground cumin
• 1 None large egg
• 1 cup panko (Japanese) breadcrumbs
• 1/4 cup olive oil
• 6 None pitas
• 1 None lemon, cut into wedges

1. To make the green tahini, in a food processor, pulse onion, tahini, parsley, garlic, vinegar and honey until smooth. Season to taste. Set aside.
2. To make the heirloom tomato salad, toss all ingredients together in a large bowl. Season to taste. Set aside.
3. Bring quinoa and stock to a boil. Reduce heat to low and cook, covered, for 20 mins, or until tender. Fluff with a fork then let cool. Transfer to a food processor along with chickpeas, Parmesan, onions, garlic and cumin. Process until combined. Transfer to a large bowl and stir in egg and breadcrumbs. Season.
4. Heat 1 tbsp oil in a large frying pan over medium heat. Shape quinoa mixture into patties, each using around 2 tbsp mixture. Cook patties for 2 mins per side, or until golden brown. Repeat with remaining oil and patties.
5. Serve falafels with tahini, tomato salad, pita bread and lemon wedges.

spring onion, tahini, parsley, clove garlic, white wine vinegar, honey, tomato salad, heirloom tomatoes, parsley, olive oil, red wine vinegar, falafel, white quinoa, chicken stock, chickpeas, parmesan cheese, spring onions, garlic, ground cumin, egg, breadcrumbs, olive oil, pitas, lemon

Taken from recipes-plus.com/api/v2.0/recipes/32203 (may not work)