Mint falafel and quinoa couscous recipe

Want to have fast food without the guilt? Try these healthy mint falafel and quinoa couscous recipe

Learning to add herbs and spices to your food makes the raw food journey so much tastier. Falafel are a fun ‘fast food,’ but with the taste of a gourmet restaurant meal. The mint and lemon give this recipe from Nicky Arthur’s The Power of Living Raw a lovely clean and fresh, satisfying taste.

Makes 6

Ingredients:

For the falafel

2 tbsp chia seeds
Juice of 1 lemon
1 cup (7 oz/200 g) chickpeas, canned and rinsed, or dried and soaked overnight in water
1⁄2 cup (3 oz/85 g) quinoa, cooked
1 cup (1 oz/30 g) spinach
1 cup mint, packed
1⁄2 cup basil, packed
1⁄2 cup fresh coriander (cilantro)
1 tsp cumin
1 tsp garlic powder
1 tbsp olive oil
1⁄4 tsp Himalayan pink salt or Celtic sea salt
1⁄4 cup (11⁄2 oz/45 g) quinoa flakes or quinoa flour, plus extra for dusting
1 tsp coconut oil

To serve

Iceberg lettuce
Cherry tomatoes
I tbsp kefir yogurt

For the quinoa couscous

1 cup (8 fl oz/250 ml) boiling water
1 cup sprouted quinoa
1 tbsp chia seeds
1⁄4 tsp Himalayan pink salt or Celtic sea salt 1 tbsp olive oil
1 garlic clove, sautéed in 1⁄2 tsp coconut oil
1 spring onion (scallion), finely chopped
1⁄2 cup (3 oz/85 g) sun-dried tomatoes
2 cups (12 oz/350 g) fresh tomatoes, finely chopped
1 cup basil

For the dressing

2 tbsp balsamic vinegar
Juice of 1 lemon
2 tbsp olive oil
1 tbsp chia seeds

Method:

1. To make the falafel, mix the chia seeds and lemon juice together in a bowl, and set aside to form a gel-like consistency for 5 minutes.

2. Process the chickpeas, quinoa, spinach, mint, basil, coriander, cumin, garlic, olive oil and salt in the bowl of a food processor until it binds together. Take heaped dessertspoons of the mixture and roll into patties between the palms of your hand.

3. Dust the quinoa flakes or flour on a chopping board. Roll the falafel in the flakes to coat all around.

4. In a pan, heat the coconut oil. Fry the falafel for 3–4 minutes on each side, or until golden brown.

5. To make the couscous, pour the boiling water, couscous and chia seeds into a large bowl. Add the salt, and olive oil, stir, cover and set aside for 10 minutes.

6. Add the sautéed garlic, spring onion, sun-dried tomatoes, tomatoes and basil and stir to combine.

7. To make the dressing, pour all the ingredients into a glass jar. Secure with a lid and shake well to combine. Season with salt and pepper to taste, then stir through the couscous.

8. Serve with iceburg lettuce, cherry tomatoes, and kefir yogurt.