Nutritious meets delicious in this Quinoa Falafel recipe. They are crispy on the outside and tender and flavorful on the inside. Perfect for a wholesome family dinner or a nutritious snack, these falafels can be ready to enjoy in just about 30 minutes, making them an ideal choice for busy weeknights.
One of my favorite parts about traveling to new and foreign locations is exploring the world of street food.
Sandwiches, barbecue, kebabs, and noodles, never seem to let me down. Of the wide array of tasty street fare I have tried in the past, my all-time favourite - hands down - has got to be falafel.
Wrapped in a flat bread, or as the topping for a salad bowl, it is one of the most delicious and versatile foods. While you could easily whip up a batch at home using one of those store-bought mixes, they often contain a slew of thickeners, salts, and bad oils that you probably don't want to consume.
But, in the amount of time it takes to mix up one of those dried packs, you can easily put together a batch of nutritious, delicious, and healthy, homemade falafels of your own.
This quinoa falafel recipe can easily be doubled to feed a larger crowd or used throughout the week for easy lunches. They can be served in a wrap (such as lettuce or flatbread), over a bed of fresh sauteed greens, or as part of a meze platter with hummus, baba ghanoush, and tabbouleh.
Ingredients
- Cooked Quinoa: The superstar of this recipe, quinoa brings a delightful nuttiness and an excellent source of protein, making our falafels both hearty and healthy.
- Cooked Garbanzo Beans (Chickpeas): The backbone of any traditional falafel, garbanzo beans add creaminess and bind everything together. In a bind, white beans can offer a similar texture and taste.
- Garlic Cloves: If you're not a fan of garlic or simply ran out, a dash of garlic powder can work in a snap.
- Grated Carrot: Missing carrots? Try grated zucchini or squash for a similar moisture and slight sweetness.
- Chopped Parsley: Brings freshness and a vibrant green hue to the mix.
- Chopped Mint: Adds a refreshing twist. If mint is unavailable, a little bit of basil or cilantro could also do the trick, altering the flavor profile slightly but deliciously.
- Lemon Zest: This brightens up the falafels with a citrusy spark. No fresh lemons? A bit of lemon juice can offer a nice zesty touch.
- Ground Cumin: Provides a warm, earthy base note.
- Chopped Onion: Adds a bit of crunch and a lot of flavors. In its absence, shallots or green onions can step up to the plate.
- Tahini: This creamy sesame paste adds richness and depth. You can usually find it near the nut butters. Use leftover to make roasted red pepper hummus.
- Smoked Paprika: Gives a subtle smokiness. If smoked paprika isn't in your pantry, a dash of liquid smoke or chipotle powder can mimic that sought-after smoky flavor.
- Sea Salt and Black Pepper: These seasoning stalwarts elevate all the other flavors.
Yogurt Tahini Sauce
- Plain Yogurt: Offers a creamy, tangy base. Vegan or dairy-free? Coconut yogurt is a fantastic alternative.
- Lemon Juice: Adds freshness and zest.
- Tahini: For consistency and harmony with the falafels.
- Minced Garlic: Because we can never have enough garlic, right? Garlic powder is okay in a pinch.
- Smoked Paprika: For a whisper of smokiness in your sauce. Adjust with what you have on hand, as suggested above.
- Salt and Pepper: To taste, bringing all the wonderful flavors into balance.
Tips and Tricks
- Prep in Advance: Quinoa takes a bit of time to cook and cool down. I like to cook my quinoa the night before. It saves so much time and makes the actual falafel-making process a breeze.
- The Perfect Blend: When blending your garbanzo beans and other ingredients, aim for a texture that's not too smooth. A bit of chunkiness gives your falafels that irresistible homemade touch. My trusty old food processor gets the job done without turning everything into hummus.
- Spice it Right: Don't shy away from adjusting the spices to suit your family's taste buds. In my house, we love a good kick, so I tend to be generous with the cumin and smoked paprika.
- Size Matters: When shaping your falafels, think golf balls, not baseballs. Smaller falafels cook more evenly and make for perfect little bites that are crispy on the outside and tender on the inside.
- Don't Skip the Sauce: The Yogurt Tahini Sauce brings everything together and adds a creamy, tangy element that elevates the falafels from delicious to "can't stop eating these."
- Make it a Meal: Serve your Quinoa Falafels over a bed of fresh mixed greens, with a side of warm pita bread, or tucked into a wrap with some crunchy veggies. It's versatile, satisfying, and sure to please even the pickiest of eaters.
- Freezer Friendly: Double the batch and freeze half for a rainy day. Just lay them out on a baking sheet to freeze individually, then toss them into a freezer bag. They reheat beautifully in the oven or air fryer, making for a quick and delightful meal anytime.
Tools Needed to Make Quinoa Falafel
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Don't Miss These Quinoa Recipes
- Vegan Summer Rolls: Vegan Summer Rolls are a vibrant, crunchy medley of fresh veggies and quinoa, all hugged tightly in a delicate rice paper wrapper, ready to take a dip in the tangy peanut sauce. It's like a summer garden party in every bite!
- Chicken Quinoa Salad: This Chicken Quinoa Salad recipe is your mid-week superhero, swooping in to save dinner with its hearty mix of succulent chicken, fluffy quinoa, and a riot of colorful veggies, all dressed in a zesty lemon vinaigrette. Keep it vegan by using Gardein meat substitute.
- Quinoa Granola Bars: Wave goodbye to store-bought snacks, because these Quinoa Granola Bars are about to steal the snack-time spotlight.
- Southwestern Quinoa Salad: Take your taste buds on a trip down to the sunny Southwest with this bold and beautiful Southwestern Quinoa Salad.
This recipe was a guest post in 2014, from Sophie of Wholehearted Eats. Make sure you visit her website for delicious plant-based recipes and stunning photography.
Quinoa Falafel with Yogurt Tahini Sauce
Ingredients
- 1 Cup Cooked Quinoa
- ½ Cup Cooked Garbanzo Beans
- 1-2 Cloves Garlic
- ¼ Grated Carrot
- 2 Tbsp. Chopped Parsley
- 1 Tbsp. Chopped Mint
- 1 tsp. Lemon Zest
- 1 tsp. Ground Cumin
- 1 Tbsp. Chopped Onion
- 1 tsp. Tahini
- ¼ tsp. Smoked Paprika
- Sea salt and Black Pepper to taste
Yogurt Tahini Sauce
- ½ plain yogurt
- 1 lemon juiced
- 1 tablespoon tahini
- 3 cloves garlic minced
- ¼ teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Combine all the falafel ingredients in a food processor and purée until the mixture forms a ball in the machine. You want the mix to form a 'dough', but be careful not to over-mix it, as that will make it too sticky. Taste and adjust seasoning.
- Measure out dough into approximately 1 Tbsp. sized balls. Set a frying pan to medium heat. One the pan is warm, add enough high-heat suitable oil (such as avocado or coconut) to cover the bottom of the pan. Add falafel, a few at a time as to not crowd the pan. Let brown on all sides - I found the best way to do this was with a slight agitation of the pan. Serve with fresh veggies of choice and Yoghurt Tahini Sauce.
- Wraps, sprouts, avocado, cucumber, peppers, greens, mint, hummus, olives, or tomatoes to serve.
Yogurt Tahini Sauce
- Combine all ingredients in a bowl. Taste and adjust for seasoning.
Anita
Can we bake these instead of fry?
Wendy Polisi
Yes - I would try 400 degrees for 20 minutes.