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Turkish falafel

Name: Turkish falafel
Cook time: 25 min
Yield: 2

with sumac pickled onions and muhammara

Ready in around 25 mins

RECIPE FACT:

Muhammara originates from the Levant region, a historical and geographical region of the Middle East and Western Asia, with variations of the dip found in countries like Syria and Turkey.

Nutritional Info:

Energy: 3589kj (858Kcal)
Protein: 20g
Carbohydrate: 61g
sugars: 22g
Fat, total: 56g
saturated: 7g
Sodium: 1560mg
Contains: Almonds, Egg, Milk, Walnuts

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE SUMAC PICKLED ONIONS AND VEGETABLES:

Peel and finely slice the red onion then place into a bowl. Pour over the mint and sumac pickle, season with salt and toss gently to combine then set aside to pickle. Slice the roasted capsicum into ½ cm strips.
2. TO COOK THE QUINOA AND VEGETABLES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the roasted capsicum and cook for 1-2 mins, stirring occasionally to create a char. Open the bag of steamed mixed quinoa, breaking up any clumps by squeezing the bag gently then add to the pan, season with salt and cook for 2-3 mins, stirring often. Remove from the pan into a bowl and allow to cool slightly. Just before serving, add the mesclun and black garlic yoghurt then toss to combine.
3. TO COOK THE TURKISH FALAFEL:

Wipe out the pan and place back over a medium-high heat with 2-3 Tbsp of oil. Once hot, add 12 tsp-sized dollops of falafel to the pan. Flatten slightly with a spatula and cook for 3-4 mins each side undisturbed - you may need to do this in batches.
TO SERVE:

Spoon the quinoa salad into bowls then top with the Turkish falafel and sumac pickled onions. Dollop over muhammara and sprinkle with toasted almonds and cranberries.