1 cup uncooked tricolour quinoa
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon paprika
1 chopped carrot
1/2 teaspoon molasses
Juice from 1/2 lemon
1/2 teaspoon Himalayan salt
Black pepper to taste
4 tablespoons tahini
2 cloves garlic crushed
What to do:
Preheat oven to 200C.
Boil quinoa until water is absorbed (you will need around 2 cups of water).
Drain quinoa and add to a large mixing bowl.
Add the rest of the ingredients and mix together.
Taste the mixture to check you are happy with spice level.
Roll into balls.
Place into the oven and bake for 15-20 minutes until golden brown.
Serve with Tee-hee-dressing.
Serve both with a large crispy green or rainbow-coloured salad.
Ideal for packed lunches, picnics, cyclists and vegetarians.
Recipe designed by ED and TS during their work experience with Nutrition Within.
We gave these falafel 10/10 for simplicity, looks and taste!