Carrot and Smoked Quinoa Kibbeh

Method

1. Fry the quinoa in 1 tbsp of oil for a minute to toast. Add the stock/water and bring to a boil. Place a lid on and simmer on low for 10 minutes, or until all the water is absorbed. Leave to stand with lid on for 10-15 minutes (while preparing and cooking the other ingredients).
2. Gently fry the chopped shallots in 1 tbsp of olive oil on low heat for 10minutes, until soft and caramelised.
3. Add the minced garlic and cook for a minute. Add the paprika, coriander, cumin, chipotle, & cocoa and cook for a further minute.
4. Add the chickpeas and mash in the pan with a fork, until well combined. (Or if using a non-stick pan, blitz the chickpeas in a food processor or mash in a bowl before adding to the pan).
5. Add the grated carrot, and cook in low until the carrot has softened; about 5 minutes.
6. Add the quinoa, maple syrup, lemon juice, salt and pepper and stir through on a low heat until well combined.
7. Sieve the pea flour and stir through well. Continue to cook on low if the mixture is too 'wet', or add a little water if it's too dry.
8. Leave to cool until you are able to handle the mixture; approximately 10 mins. Roll and form into 20 small oval shapes using your hands (or two table spoons if you don't like messy hands!).
9. Roll in chopped hazelnuts.
10. Place on a tray, and bake for 20 minutes at 180C Fan until firm.