Ingredients

Falafel

• 1 tin chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 100g pumpkin seeds
• 100g quinoa, cooked (cooked weight)
• 2 cloves garlic, finely chopped
• 1 inch ginger, grated
• 2 tsp curry powder
• 7g fresh coriander, finely chopped
• ½ tsp salt
• 1 tsp ground cumin
• ½ tsp ground black pepper
• ½ lemon, juiced
• 1.5 tsp fava bean paste/ 1.5 tbsp soya sauce

Harissa paste

• 1 tsp chilli powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp fennel seeds
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½  lemon, juiced
• 1 tsp apple cider vinegar
• 2 tbsp tomato puree

Method

• Make the harissa paste if you are making it from scratch by adding all ingredients into a small bowl as above.
• Place all the falafels ingredients in a food processor and blend to a dough-like mixture. Add more water as needed so the mixture is easily pliable into patties.
• Scoop out small portions and form into patties and place them on a plate, should make 16 or 17 patties.
• Heat a non-stick frying pan to low / medium and cook on each side for approximately 4 – 5 minutes, until golden brown.
• Serve with tortillas and Slaw