Falafel With Quinoa Tabouli

• 28 ounces chickpeas rinsed, drained
• 1/2 cup parsley leaves
• 1 large egg lightly beaten
• 1/3 cup all purpose flour
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 cloves garlic minced
• 2/3 cup chopped walnuts
• sunflower oil for frying
• pita bread
• greek yogurt
• 1/2 cup quinoa
• 1 cup cold water
• 1/4 cup mint leaves chopped
• 1/3 cup parsley leaves chopped
• 2 tomatoes finely chopped
• 1 cucumber finely chopped
• 1 shallot finely chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons 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.

chickpeas, parsley, egg, flour, lemon juice, ground cumin, garlic, walnuts, sunflower oil, pita bread, greek yogurt, quinoa, cold water, mint, parsley, tomatoes, cucumber, shallot, extravirgin olive oil, lemon juice

Taken from www.yummly.com/recipe/Falafel-with-Quinoa-Tabouli-1401658 (may not work)