- Step 1
Place the quinoa and 1 1/4 cups water in a saucepan over medium-high heat. Bring to the boil. Reduce heat and cook, covered, for 15 mins or until liquid is absorbed. Set aside, covered, for 10 mins.
- Step 2
Combine the lamb, onion, egg, cumin, chopped mint and 1/2 cup of the quinoa in a large bowl. Divide into 12 portions. Roll each portion into an oval shape. Transfer to fridge for 30 mins to chill.
- Step 3
Cook the broad beans in a saucepan of boiling water for 2 mins or until tender. Refresh under cold running water. Drain. Peel and place in a bowl with remaining quinoa, tomato, parsley and mint. Add lemon zest and juice and combine.
- Step 4
Spray a non-stick frying pan with oil spray. Place over medium-high heat. Add the koftas and cook, turning occasionally, for 6 mins or until cooked through. Spoon tabouli among serving plates. Top with the koftas. Serve with hummus and pita.