Homemade Falafel with Quinoa Salad and Tahini Honey Yoghurt

Steps

1. BBQ hot plate to medium (if using).
2. Bring water to the boil in a medium pot on high heat. As soon as it boils, add quinoa and a pinch of salt. Cover with a tightfitting lid and reduce to low heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While quinoa is cooking, prepare veggies. Dice tomatoes and avocado 1cm; finely dice first measure of red onion; finely chop mint leaves and parsley leaves and stalks; roughly chop baby spinach leaves. Add all to a large bowl, toss to combine and set aside.
4. While quinoa is cooking, make falafel. In a large bowl, mash chickpeas, using a potato masher, until thick and pasty. Add all remaining homemade falafel ingredients and mix well to combine.
5. Scoop out falafel mix using a tablespoon measure, roll into balls then flatten into patties, 1cm-thick. Heat a drizzle of oil in a large fry-pan on medium heat. Cook falafel patties, in batches, for 2–3 minutes each side, until golden and cooked through. Set aside and keep warm.
6. While falafel patties are cooking, mix yoghurt, runny honey and tahini (if using) together in a small bowl. In another small bowl whisk oil, vinegar and lemon juice. Crumble feta and add to bowl with veggies, along with cooked quinoa and salad dressing. Gently toss to combine. Season with salt and pepper.
7. Divide quinoa salad between bowls or plates and top with homemade falafel patties and a dollop of tahini honey yoghurt.