My mum used to make this quite often when we were all living at home and it’s still one of my Dad’s favourites. Mum used to use cous cous which was delicious, my version however uses quinoa. Falafels can be bought in the supermarket pre-made or as a mixture you add water to. I have made falafel before which obviously is the best option, however if you want a quick meal then I’d suggest getting them from the supermarket!
Small tub of natural yoghurt (optional)
1. Finely chop the onion and garlic, then sauté in some olive oil in a frying pan until they turn translucent.
2. Grate the ginger and add to the frying pan, taking care not to burn it. At the same time add the turmeric, cumin, coriander and chilli powder and cook on a medium heat for 2 minutes.
3. Finely chop the pepper and add to the pan. Stir all the pan ingredients for about 10 minutes then add the chop tomatoes. Bring to the boil then leave to simmer.
4. In the mean time start cooking the quinoa in boiling water for 20 minutes.
5. When the quinoa has 5 minutes left to cook, heat up a large glug of olive oil in a frying pan and when the oil is hot add the falafel and fry for 5 minutes or until the falafels start to brown and look crispy.
6. Drain the quinoa and divide amongst four plates. Pile the tomato sauce on top and then top with the falafels.