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Zucchini and Quinoa Falafels

by Annalisa Brown (follow)
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Following a long day of filming in Melbourne, I only had one thing on my mind; a light and healthy meal before my 0400 hotel alarm would wake me from my slumber.

Not wanting to venture far from my very comfortable and cosy room at the PARKROYAL MELBOURNE AIRPORT HOTEL, I decided to order room service; admittedly my expectations weren’t high.

My expectations soared however. Melbourne’s reign of cultural and culinary excellence is evident when the hotel restaurant at Tullamarine Airport serves food and wine equivalent to gastronomic hotspots in Fitzroy and St Kilda.

The PARKROYAL MELBOURNE AIRPORT HOTEL certainly hit the jackpot when it appointed Deepak Mishra, as Executive Chef.

Deepak’s use of fresh and local produce is beautifully showcased in his skillful presentation of modern Australian cuisine which exudes hints of Indian and Asian spices which blend and swirl sophistically on the palette.

The variety and array of gluten free and vegetarian options on the menu surprised me. Finally, an offering that was well rounded and could be enjoyed by a cross section of diners and most importantly something that would satisfy my light and healthy wants. My eyes went no further than the Zucchini and Quinoa Falafels.

The falafels are DELICIOUS. Deepak Mishra’s generosity to his craft must be noted as he very kindly parted with his recipe; here is my version of his mouth watering dish.

Fresh Australian produce with a hint of Indian and Asian spices make these Zucchini and Quinoa Falafels undeniably delicious.


Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 20 Falafels

Ingredients
5-6 Zucchini
1 Cup Quinoa
1 Teaspoon Curry Powder
2 Teaspoons Paprika
2 Teaspoons Cumin
3 Tablespoons Brown Rice Flour
Salt and Pepper to Taste
Sesame Seeds for Coating
Oil for Frying

Method
Coarsely grate the zucchini and squeeze out excess water and place into a food processor.

Bring a small saucepan of water to the boil and add the Quinoa. Cook for approximately 10-minutes, drain and add to the food processor with the grated zucchini.

Add the curry powder, paprika, cumin, brown rice flour with a pinch of salt and pepper to the zucchini.

Combine the grated zucchini, cooked quinoa, spices and flour into a food processor.


Process the ingredients until it resembles a thick paste.

Process the ingredients until the mixture resembles a very thick paste.


Place a tablespoon of the mixture into your hands and shape into small flat falafels or patties.

Using your hands roll the Zucchini and Quinoa mixture into balls and shape into small flat falafels or patties.


Coat each falafel with the sesame seeds.

Heat some olive oil in a small frying pan and shallow fry the falafels in batches. Drain on absorbent paper.

Serve hot with Eggplant Dip. The falafels can be enjoyed hot or cold and are delicious in wraps.

Eat the Zucchini and Quinoa Falafels as they are with some Eggplant Dip or roll the Falafels into a wrap for a delicious Falafel roll.


Categories
#Zucchini
#Quinoa
#Falafels
#Clean Eating
#Gluten Free
#Dairy Free
#Egg Free
#Vegan
#Vegetarian
#Vegetables
#Healthy
#Easy
#Make Ahead
#Picnic Food
#Tapas
#Snacks
#Lunch
#Dinner
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