Quinoa Flatbread Falafel With Harissa, Fennel Salad And Radish

INGREDIENTS

Flatbread:
Quinoa flour
Natural yoghurt
Cumin seeds
1 tsp of xantham gum
1 tsp of gluten free baking powder
1 tsp seasoning

Harissa:
1 chili, chopped
Garlic
Red pepper
Preserved lemon
Brine
Cumin powder

Falafel:
1 can chickpeas, toasted
1 tsp of cumin
Fennel
Coriander seeds
1/2 onion
2 garlic cloves
Bunch of coriander


DIRECTIONS

For the quinoa flatbread, combine a 50:50 mix of quinoa flour with natural yoghurt, cumin seeds, xantham gum, gluten free baking powder, and seasoning. Slowly add gluten free flour until you have a malleable dough. Roll out on floured surface. Oil and griddle both sides.

For the harissa, gently fry chopped chilli, garlic, and red pepper. Then, bash in a pestle with preserved lemon, some brine, and cumin powder.

For the falafel, blend chickpeas and cumin. Add fennel, coriander seeds, onion, garlic, and coriander. Form a rough paste. Pan fry until golden and fragrant. Serve with hot sauce and fennel marinated in lemon juice.