I’m so excited….
And I just can’t hide it…
I’m about to loose control and I think I like it….
Yes there are so many things I am excited about right now
- It’s 2016
- This is my first post of the year (the other posts published so far this year were written back in 2015)
- My cold (do sinuses have any other purpose other than to cause pain?) has all but disappeared
- Summer has finally arrived to Sydney ? (The paramedic and I arrived back from our holiday to cold and rain, I mean, what the…)
However I am most excited about this recipe.
More precisely: I am excited about these little balls of wonder, joy and deliciousness.
Say hello to Quinafel: Nutrient-packing, taste-exploding falafel made with Quinoa.
So there are two main reasons why I am so excited about this post:
REASON #1: It’s the first recipe of the year
Ok, Ok, I know I have been posting a bit since January 1st but, through complex methods of ingenuity and sorcery, I cooked, photographed and wrote those posts before the new year so I could sit back and enjoy my Christmas holiday
This is the first recipe I have made, photographed and written about for 2016.
New Year recipes popping up on the interwebs generally fall into two categories:
- The “New Year, New Me” kind: The super healthy, super detox, “let’s have kale with everything” recipe – you know the ones I mean. Boring!
- The “stuff New Year’s Resolutions” kind; all those comfort foods. Bonus points for anything filled with nutella, chocolate and/ or sugar.
These little quinafels hit the sweet spot where those two types of recipes combine (obviously without the nutella and sugar)
They tick all the new year, healthy eating resolution boxes whilst still lingering on the comfort, stuff-yourself side of things.
They’re clean, healthy eating at its best.
Just like falafel they have so many uses including:
- Served on top of hummus
- A protein-rich wrap/ sandwich filling
- A vegetarian alternative for meatballs. Think spaghetti/ curries etc
- A vegetarian burger alternative
- A yummy salad ingredient
- Or just a guilt-free snack you can reach in and grab from the fridge
So, before I get carried away, I’m off to try out some new recipes – and perhaps a new video or two – and continue the awesome start to 2016.
Quinafel – Falafel Made With Quinoa
Prep Time: 15 mins || Cook Time: 10 mins || Makes: 12 – 18 Falafel
Rate this recipe:
- 3 cups cooked quinoa
- 1 small onion, chopped
- 5 garlic cloves, minced
- 1 Tbsp chopped cilantro
- 1/4 cup tightly packed parsley
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- pinch of salt
- 2 – 3 tbsp flour (gluten free flour works also if need)
- Place all the ingredients into your food processor and pulse until combined
- Spoon out Tablespoons of the mixture (it helps if you dip your spoon into water between each scoop. Roll gently between your hands top form balls (also helps if you hands are wet) and then squash slightly into a disc shape. Continue for the entire mixture.
- Deep fry (I use coconut oil) at 170°C for about 3 minutes, or shallow fry in a skillet for 2 minutes each side, or unit nicely browned.