Falafel With Quinoa Tabouli

• None None For the Falafel
• 2 None (14-oz) cans chickpeas, rinsed, drained
• 1/2 cup parsley leaves
• 1 large egg, lightly beaten
• 1/3 cup all-purpose flour
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 clove garlic, minced
• 2/3 cup chopped walnuts
• None None Sunflower oil, for frying
• None None Pita bread, Greek yogurt, to serve
• None None For the Quinoa Tabouli
• 1/2 cup quinoa
• 1 cup cold water
• 1/4 cup mint leaves, chopped
• 1/3 cup parsley leaves, chopped
• 2 None tomatoes, finely chopped
• 1 None cucumber, finely chopped
• 1 None shallot, finely chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice

1. For the Falafel: In a food processor, combine chickpeas, parsley, egg, flour, 2 tbsp. juice, cumin and garlic. Process until smooth. Season to taste.
2. Roll heaped tablespoonfuls of mixture into balls. Roll in walnuts to coat. Arrange on a baking paper-lined tray and flatten slightly. Chill, covered, 1 hour.
3. To make Quinoa Tabouli: Place quinoa and water in a saucepan. Bring to a boil, covered. Reduce heat to low. Simmer, covered, 10-12 minutes, until water is completely absorbed. Rinse under cold water and drain well. Transfer to a bowl with remaining ingredients. Mix well Season to taste.
4. In a deep skillet, heat oil on high. Cook falafel in 2 batches, for 2-3 minutes each side, until golden. Drain on paper towel.
5. Serve with pita bread, tabouli, and yogurt.

falafel, chickpeas, parsley, egg, flour, lemon juice, ground cumin, clove garlic, walnuts, sunflower oil, bread, tabouli, quinoa, cold water, mint, parsley, tomatoes, cucumber, shallot, extra virgin olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/28065 (may not work)