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+ servings

Quinoa Falafel

This Quinoa Falafel with Yogurt Tahini Sauce is a fabulous vegan meal that even meat eaters will love!
Course Main, Vegan
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 145kcal


  • 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


  • 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.


Calories: 145kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Sodium: 18mg | Potassium: 298mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1645IU | Vitamin C: 28.6mg | Calcium: 65mg | Iron: 3.2mg