1/2cup/100g of quinoa uncookedcooked per packet instructions.
13oz/1 can of chickpeas drained
1/2tspof cayenne pepper
1tspof mixed dried herbs
1tspof dried ground coriander
1lemon juice and zest
For the kofta:
Preheat the oven to 375F/190°C.
In a blender or food processor blitz together the beans, carrot, shallot, and spices. Don’t blitz too much, otherwise it will be mushy. Leave a bit of chunk!
Transfer it to a bowl and whisk together with the chickpea flour.
Line a baking tray with parchment paper, and scoop a spoonful of the mixture into your hand and form the koftas or patties, placing them on the baking sheet. Place the chickpeas as well on the side and add all the spices under the tabbouleh section of the ingredient list and mix the chickpeas.
Bake the koftas for about 40 minutes, turning them at half time, so both sides will be evenly golden. Bake the chickpeas for 30 minutes.
Meanwhile, cook the quinoa by simply boiling it, or steaming it ( you can even use precooked quinoa if you like )
To make the dressing - whisk together all the ingredients under the dressing section under the ingredients list.
To serve, mix together the chickpea and quinoa, and top with the bean koftas and drizzle the dressing on top.
The recipe makes 10 koftas in total. The calories in this recipe also include the tabbouleh. The recipe serves 4. You can refrigerate and consume it for up to 4 days.