Quinoa Tabbouleh with
Gluten-Free Falafel Burgers and
Turmeric-Yogurt Dressing

Don’t be put off at the thought of making your own falafels, burgers and such. Yes, it’s more work than buying them pre-made, but not that much work. I just lob all of the falafel ingredients into a blender and now you just have to coat and cook them. Getting hands-on with your food is a great way to reconnect with the fundamentals of life and I find it quite peaceful, a bit like mediating-in-movement. Or put on some music and have fun.


Tabbouleh with Falafel Burgers & Turmeric Yoghurt

Portion: 2

Tabbouleh ingredients: 

  • 200g quinoa (2/3 cup)
  • 1/2 cucumber
  • 2 medium vine tomatoes
  • 3 spring onions 
  • 1 lemon
  • 1/2 pomegrante (optional)
  • Handful parsley 
  • Handful coriander 
  • 10+ mint leaves 
  • 2 garlic cloves
  • 1 tsp harissa seasoning
  • Avocado oil

Falafel ingredients: 

  • 1 tin chickpeas
  • 1 cup gluten-free flour (Gram works well)
  • 1/2 red onion 
  • Handful parsley 
  • Handful coriander 
  • 3 tsp harissa seasoning
  • 3 cloves of garlic
  • Squeeze of lemon juice
  • Pinch of Himalayan salt
  • Lots of black pepper
  • Avocado oil

Turmeric Yoghurt Ingredients:

  • 1 cup dairy-free yoghurt
  • 1 tsp turmeric 
  • 1 tsp raw honey (optional)


  1. In a sieve, rinse the quinoa (200g or 2/3 cup) thoroughly and then set in a pan with double water, 1/2 lemon juice, 2 cloves of crushed and diced garlic and 1 tsp harissa seasoning. Shake to settle the quinoa.
  2. Bring to the boil and then simmer uncovered until the water has been fully absorbed (about 10 mins). Set aside and allow to cool (do not rinse to cool as this will wash away the flavour).
  3. Dice the cucumber (1/2), tomatoes (2) and spring onions (3). Set aside to begin working on the falafels.
  4. Roughly chop 1/2 red onion to put in the blender (unless you have a high powered blender such as a Vitamix, then just chuck it in).

    Add the chickpeas (1 tin), a handful of coriander and parsley each, a squeeze of lemon juice, 3 tsp harissa seasoning, 3 cloves of garlic, a pinch of Himalayan salt, lots of black pepper to taste and a drizzle of avocado oil. Blend.
    *If you have a small blender such as a Nutribullet, you may need to do this in two parts.

  5. Place the falafel mix into a mixing bowl and add a small handful of gluten-free flour. Mix well and add a little more until the mix no longer sticks to your hand. 
  6. Tip some extra flour into a separate bowl. Divide the falafel mix into 4. Work one of the quarters a little with your hand so that it is a solid ball, then flatten between your hands into a rough circle. 
  7. Place the falafel burger into the flour bowl and then flip over press the other side into the flour. Finish by coating the edges. If you need, you can sprinkle more flour over it when holding. Repeat for the other 3 burgers.
  8. Heat up a frying pan or skillet with some avocado oil. Once the oil is hot, place the falafel burger in the pan and then reduce the heat and let it sit for about 1 min 20 seconds and then flip and cook the other side. Repeat for the other 3 burgers.
  9. Back to the tabbouleh, add the diced cucumber, tomatoes and spring onions to the quinoa. Finely chop one handful of parsley and coriander each and around 10 mint leaves (to taste). Add these in with a drizzle of avocado oil. Mix well.
  10. Transfer your portion to a plate or bowl and sprinkle over some pomegranate seeds and mixed seeds (sunflower, sesame etc).

    Tip: Pomegranate juice will spray everywhere if you’re not careful, and I mean all over you and up the walls. The best way to deal with this is to cut the pomegranate in half and then submerge one of these halves underwater in a mixing bowl. Dig out the seeds with your fingers and then strain through a sieve.


    Include however many falafel burgers you want and a good dollop of either plain dairy-free yoghurt or you can add 1 tsp of turmeric and 1 tsp raw honey to the yoghurt if you’d like.