Quinoa Falafel
Quinoa falafel is a plant-based twist on the classic Middle Eastern chickpea fritter, blending cooked quinoa into the traditional chickpea base for extra texture and protein. You blend the mix in a food processor, shape it into small patties, chill them, and fry until deeply golden. It is fully vegan, comes together in one bowl, and lands on the table with a creamy tahini dressing that ties everything together.
I always loved foods that come “with a twist”. I was never satisfied with the basics, so whenever I have the chance, I like to spice up the classic recipes with a little extra something. That is exactly what happened here: I took the chickpea falafel we all know and folded quinoa right into it. So this is why I am offering you today this extra tasty recipe for quinoa falafel!
Falafel has become such a popular street food all over the world that most of us have tried it at least once. The chickpea classic is our best friend in times of need, whether we need a quick lunch fix inside a vegan wrap or something hearty to round out a bowl. Adding quinoa gives the inside a softer, almost fluffy crumb while keeping that crisp, craggy crust everyone loves.
What goes into these quinoa falafel
The base is cooked quinoa and cooked chickpeas, blended with onion, plenty of garlic, and a big handful of fresh parsley. Cumin and coriander bring the warm, earthy spice that makes falafel taste like falafel, while a spoon of tahini and a squeeze of lemon juice round out the flavor. A little cornstarch is the key binder here: it helps the patties hold their shape in the hot oil so they do not fall apart. Because it leans on chickpeas and quinoa, this is a satisfying, protein-friendly recipe, which matters if you follow a plant-based diet.
One note worth reading before you start: this version uses cooked chickpeas rather than raw soaked ones, so the mixture is softer than a traditional dried-chickpea falafel batter. That is why the chilling step and the cornstarch both matter so much. Do not skip them.
How to shape and fry them right
Blend the aromatics first (onion, garlic, parsley, coriander, lemon juice, and water) until smooth, then add everything else and pulse just until the mixture is homogeneous. You want it cohesive, not pureed to a paste. Scoop with a tablespoon and shape into small, evenly sized patties so they cook at the same rate.
Then comes the step people are tempted to skip: pop the shaped patties in the freezer for about 15 minutes. This firms up the soft mixture so it holds together the moment it hits the oil. Heat your frying oil to 190 C / 375 F before the first patty goes in. Oil that is too cool will make the falafel greasy and prone to breaking, while properly hot oil sets the crust fast. Fry about 5 at a time so you do not crowd the pot and drop the temperature, then drain on paper towels.
Why the freeze-then-fry method works
Because this falafel is built on cooked chickpeas and quinoa, the raw mixture carries more moisture and less structure than a classic dried-chickpea version. Chilling firms the fat and starch so the patties keep their edges, and the cornstarch gelatinizes on contact with hot oil to lock everything in place. Frying at a true 190 C flash-sets that outer layer before the inside has a chance to loosen, which is what gives you a crisp shell around a tender center. If your patties still feel fragile, chill them a few minutes longer and add a touch more cornstarch rather than more flour.
The tahini dressing
The sauce could not be simpler: tahini, water, one clove of garlic, and a pinch of salt, blended until smooth and pourable. Tahini thickens as it sits and can seize up when you first add liquid, so blend in the water gradually until you reach a drizzle-able consistency. Taste and adjust the salt and garlic to your liking. If you want it brighter, a little extra lemon juice never hurts.
What to serve with quinoa falafel
These are made to sit on a fresh salad with the tahini dressing spooned generously over the top, which is how I serve them most often. They are just as good tucked into a falafel wrap with crunchy vegetables, or piled next to a vegan quinoa salad for a fuller plate. If you are cooking for a crowd or want party food, the same mixture works beautifully as mini falafel bites. For more ideas along these lines, browse the full falafel recipes collection.
Make-ahead and storing leftovers
You can shape the patties ahead and keep them in the freezer until you are ready to fry, which actually improves how well they hold together. Once fried, let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer rather than the microwave so the crust crisps back up instead of turning soft. The tahini dressing keeps separately in the fridge for several days; just give it a stir and loosen with a splash of water before serving. If you love working quinoa into savory patties like this, you will find plenty more in the vegan quinoa recipes collection, and the quinoa balls are a close cousin worth trying.
If you make these, I would love to hear how your batch turned out. Give the recipe a star rating and leave a comment below telling me whether you served them over salad or wrapped up to go, and if you tweaked the spices. Of course, if you try this recipe, make sure to let me know if you liked it!
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Quinoa Falafel
Ingredients
For the falafel:
- 2 ½ cups quinoa cooked
- 4 cups chickpeas cooked
- 1 onion chopped
- 1 Tbsp tahini
- 8 cloves garlic
- 2 cups parsley
- 3 ½ tsp sea salt
- 4 tsp cumin
- 2 tsp coriander
- 4 Tbsp sesame oil
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- ½ cup water
- oil for frying
For the tahini sauce:
- 1 cup water
- 1 cup tahini
- 1 clove garlic
- ¼ tsp salt
Instructions
- In a food processor, add the onion, garlic, parsley, coriander, lemon juice and water. Blend until smooth.
- Add the rest of the ingredients except for the avocado oil and blend to incorporate and get an homogeneous texture.
- Using a tablespoon, form falafel patties.
- Transfer the patties to a cutting board and put them into the freezer for about 15 minutes.
- Heat up a deep frying pot with oil. Let the oil heat up to 190 C.
- To make the sauce, add the tahini sauce ingredients to a blender and pulse until well combined.
- Fry the falafel patties, about 5 at a time.
- Remove the patties to a paper towel to absorb the excess oil.
- Serve on a fresh salad with tahini dressing. Enjoy!
Frequently Asked Questions
Yes. These quinoa falafel are fully plant-based. They are built from cooked quinoa, cooked chickpeas, onion, garlic, parsley, tahini, spices, and lemon, with no eggs, dairy, or any animal product. The tahini dressing is vegan too, made from just tahini, water, garlic, and salt.
This recipe uses cooked chickpeas, so the mixture is softer and more delicate than a traditional dried-chickpea batter. Chilling the shaped patties in the freezer for about 15 minutes firms them up so they hold their shape the moment they hit the hot oil instead of falling apart.
Heat the oil to 190 C, which is about 375 F, before you add the first patty. Oil that is too cool makes falafel greasy and prone to breaking, while properly hot oil sets the crust quickly for a crisp shell. Fry about 5 patties at a time so you do not crowd the pot and drop the temperature.
Yes. You can shape the patties and keep them in the freezer until you are ready to fry, which actually helps them hold together better. Once fried, cooled leftovers keep in an airtight container in the fridge for up to 3 days.
Three things matter: do not skip the cornstarch, which binds the soft mixture; chill the shaped patties in the freezer before frying; and make sure the oil is fully heated to 190 C. If the mixture still feels fragile, chill it a little longer and add a touch more cornstarch rather than more flour.
They are made to sit on a fresh salad with the tahini dressing drizzled over the top. They are also great tucked into a wrap with crunchy vegetables, served alongside a quinoa salad for a fuller plate, or shaped small as party bites.
Wow, I never thought of making falafel with something else than chickpeas, it’s soooo good!