1tablespoonmolassesGreek grape molasses you can substitute with pomegranate molasses
60mlolive oilextra virgin
For the fritters:
Preheat your oven to 190 deg C and line a baking tray with baking paper.
In a hot pan with a little olive oil, sauté the capsicum, onions and garlic for 3 mins until softened. Set aside and allow to cool completely.
In a large bowl combine the cooked quinoa, the softened capsicum/onion/garlic, halloumi cheese, eggs, herbs, cumin, tapioca, almond meal and seasoning. Mix well with your hands, cover and place in the fridge for half an hour.
Using wet hands roll into 24 equal-sized balls. Place on a baking tray and cook for 20 mins, making sure to turn the tray around halfway through.
Allow to cool for 10 mins before serving with semi-dried tomato dip.
For the dip:
Combine all the ingredients in a food processor and blend until smooth. Garnish with extra chopped walnuts and serve immediately with the quinoa keftedes.
The technique to get a round ball is a little "tricky". Once you have the mixture in your palm form into a round shape and "cup" with your other hand.