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CRICKET & QUINOA FALAFEL


Falafel bowl consisting of pita, lettuce, cucumber, picked red onion and cricket falafel. Served with yogurt sauce and lemon.

A tasty bowl of crunch! Great for those of you that are still a little squeamish.

 

Serves: 4

Time: 1 hour + 8 hours excluding soaking time


INGREDIENTS


For the falafels

Dried Chickpeas - 180g

Quinoa - 30g

Red Onion - 1/4

Garlic Clove - 1

Flat Leaf Parsley - 20g

Bicarbonate of Soda - 1/4 tsp

Ground Cumin - 1/2 tsp

Ground Coriander - 1/2 tsp

Plain Flour - 3 tbsp

Water - 4 tbsp

Salt and black pepper

Vegetable oil for frying


Pickled Onion:

Red Onion - 1

Red Wine Vinegar - 3 tbsp


Tahini Yoghurt:

Natural Yoghurt - 120g

Tahini - 20g

Lemon Juice - 1 tsp

Salt and Black Pepper


Serve:

Baby Gem Lettuces - 2 Cucumber - 1/4 Tortillas / Flatbread - 4




METHOD


PREP THE FALAFELS | 30 mins

  • Soak the chickpeas in plenty of water overnight, or for at least 8 hours.

  • Cook the quinoa according to the packet instructions.

  • Drain the chickpeas.

  • In the bowl of a food processor, combine the soaked chickpeas with the parsley , red onion, garlic, cumin, coriander, bicarbonate of soda and flour.

  • Blitz to a fine texture, frequently scraping down the sides with a spatula to ensure there are no large bits left.

  • Add the crickets, cooked quinoa and plenty of salt and black pepper.

  • Blitz again, until it all comes together to a mass that will hold its shape if you squeeze a little together in your hand. Add the water gradually if it’s too crumbly - you may not need all of it, or you may need a touch extra.

  • Taste a little and season with more salt and black pepper if necessary.

  • Rest the mixture in the fridge for 30 minutes. Meanwhile, make the onions and yoghurt sauce.


PREP THE QUICK PICKLED ONIONS | 4 mins

  • Put the sliced onion into a heatproof bowl, then pour freshly boiled water all over it, deep enough to cover the onion.

  • After 1 minute, drain the water, and pour the red wine vinegar over them and let them sit at room temp whilst you prepare everything else. Alternatively, keep in the fridge for up to 2 days.


PREP THE TAHINI YOGURT | 4 mins

  • Combine the ingredients together in a bowl.

  • Stir, and season to taste.


COOK THE FALAFELS | 15 mins

  • Pour vegetable oil into a heavy-based saucepan, up to a depth of about 10cm.

  • Heat the oil to 180°C.

  • Scoop the falafels into walnut-sized balls. Don’t be tempted to make them too large, or they won’t cook in the middle.

  • Add the falafels in batches, only 3-4 at a time, otherwise, the temperature of the oil will drop too much.

  • Fry, turning occasionally, for a couple of minutes, until golden brown all over.

  • Lift them out of the oil using a slotted spoon, and transfer them to a plate lined with kitchen paper to soak up excess oil.


TO SERVE | 5 mins

  • Warm the wraps or flatbreads in the oven, under a grill or in a dry frying pan, just briefly.

  • Spread the tahini yoghurt over the warm wrap, then add the shredded lettuce, falafels, cucumber and pickled onions before wrapping.

  • Serve immediately.


Cook this recipe with our Ready to Cook Dried Crickets.

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