Quinoa Falafel
A delicious vegan twist on classic falafel: crispy quinoa-and-chickpea patties packed with fresh parsley and warm spices, fried until golden and served with a creamy tahini dressing.
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 fresh
- 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 remaining ingredients except the oil for frying, then blend to incorporate and get a homogeneous texture.
- Using a tablespoon, form the mixture into falafel patties.
- Transfer the patties to a cutting board and place them in the freezer for about 15 minutes.
- Heat oil in a deep frying pot and let it reach 190°C (375°F).
- To make the sauce, add the tahini dressing ingredients to a blender and pulse until well combined.
- Fry the falafel patties, about 5 at a time, until golden.
- Transfer the patties to a paper towel to absorb the excess oil.
- Serve over a fresh salad with the tahini dressing. Enjoy!
Notes
Two keys to falafel that holds together: freeze the shaped patties for about 15 minutes before frying, and make sure the oil reaches 190°C (375°F) before adding them. Leftovers keep in an airtight container in the fridge for up to 3 days and reheat well in the oven.