Crispy outside, moist inside. These quinoa falafels are so tasty you don’t even care that they are super heathy as well.
Just another meatless Monday. We have been doing meatless Monday’s for about a year now. It took the kids and husband some adjusting, especially hubby who would often comment, “it tastes great, but it’s missing something”. Yeah, the meat!! But I prevailed and now they don’t even notice if I happen to go meatless on Tuesday or Wednesday or any day. 🙂
I was so excited to try this recipe. I love quinoa and I love falafels and so together I’m not sure if there could be anything better! These came together so fast and easy in my food processor. Basically just toss all the ingredients into the bowl and turn it on.
Refrigerate the dough for at least half an hour before shaping it into balls. I used a 1/4 cup to measure out the dough and form the balls. I then flattened them into nice patties. The dough is sticky and you need to work quickly so the dough doesn’t get to warm. If you find that it is sticking to your hands, just put it back in the fridge to cool again.
I cooked them in a large skillet to get the nice browned looked before finishing cooking them in the oven.
To cook in the non stick skillet, set the temperature at medium high heat. Place the parties in the skillet making sure you leave room to flip them. Let them cook for 5 minutes per side. I found that if I just left them alone they browned the best. At first I was checking every minute or so to make sure they weren’t burning but I found that I was doing more harm then good. The patties are soft and so if they haven’t had a chance to cook on the bottom they tend to get squished and misshaped. So best to leave them cook.
After browning them in the skillet, place them on a baking sheet and bake in the oven for 15 minutes at 400F.
Remove from the oven and serve warm or cool with a generous dollop of hummus.
- 1 15oz can chickpeas, drained and rinsed
- 1 cup quinoa, cooked
- 2 tablespoons tahini
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cumin
- 2 tablespoons fresh cilantro
- 1/2 teaspoons cayenne
- 4 cloves garlic
- 1 tablespoon lemon juice
- Combine all ingredients in the bowl of a food processor fitted with a blade attachment. Process until well combined.
- Refrigerate the dough for at least 30 minutes.
- Using a 1/4 measuring cup, scoop out dough and form into balls. Flatten into patty shape.
- Heat a large non stick skillet on high heat. Add a bit of oil once the skillet is hot. Add the patties to the skillet making sure you leave room to flip them.
- Cook for about 5 minutes per side.
- Transfer to a baking sheet.
- Preheat oven to 400F.
- Bake the falafels in the oven for 15 minutes.
- Serve with a dollop of hummus.