This is one of my favourite vego recipes and a family favourite.
Quinoa is a great source of protein for vegetarians as it has all the essential amino acids making it a complete protein.
1/2 cup white quinoa
1 vegetable stock cube
2 slices of bread or sourdough
1 can of chickpeas drained and rinsed
1/4 cup fresh coriander leaves
1 tsp cumin powder
1 small chilli sliced (optional)
sea salt and freshly ground black pepper
Panko breadcrumbs (optional)
coconut oil for cooking
4 small flatbreads
1tsp cumin powder
3/4 natural Greek yoghurt
Mix well and store in the fridge till ready.
Give the quinoa a good rinse in a fine sieve.
Place the quinoa, stock cube and 1 cup of water in a small saucepan.
Bring to the boil, stir, reduce heat.
Cover and cook on a low simmer until all the quinoa has been absorbed. Stir occasionally. Once cooked, set aside to cool slightly.
Place the chickpeas, bread, quinoa, egg, coriander, cumin, chilli and some salt and pepper in a food processor and blitz till smooth.
Form the mixture into small balls. I like to roll the balls in some panko breadcrumbs.
Refrigerate for about half an hour or while you are making the salad.
Heat some coconut oil in a frypan and cook till golden brown.
Serve with warmed pita bread, cumin yoghurt and a salad.