by Olena

Quinoa Falafel

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Olena Osipov
4.9 from 11 votes

Quinoa Falafel

Quinoa falafel means baked instead of fried and let me tell you that quinoa in falafel goes AMAZING with chickpeas – texture, colour and nutrients wise. No need for egg or chilling the mixture before baking; falafels stay together like a charm! Sprayed with cooking spray they form nice golden crust on the outside (convection oven helps) revealing soft and moist inside through those sexy crinkles when lightly pressed.

This quinoa falafel was approved by my husband who lived in the Middle East for years. He said it tasted a bit different (of course, there is quinoa added) but delicious and the way original falafel should be.

Quinoa Falafel

I was super afraid to end up with dry quinoa falafel because baked vegan patties look very dry, I’m just being honest. I personally am not a huge fan of vegan oven creations. They look dry on the outside but no idea how they are inside. I might be wrong because these falafels came out amazing.

And with that Tahini Sauce and fresh greens, tomatoes, red onion and lemon salad, this vegan and gluten free meal was OMG delicious.

Quinoa Falafel served with side of salad on a white plate

I used blender but I highly recommend food processor instead. Dry mixtures don’t move well around in blenders. I don’t know what I was thinking…

Quinoa Falafel ingredients in blendtec blender

These quinoa falafel were seriously a breeze to make! I have to warn you that recipe is large, makes 46 falafels. But it’s a good thing as they freeze beautifully. You can also cut recipe in half, then don’t forget to make less sauce as well.

Enjoy and try more quinoa meals: quinoa cakes with sun-dried tomato and feta, quinoa stuffing with cranberries and mushrooms, and quinoa gratin.

Quinoa Falafel mix in bowl; Quinoa Falafel rolled on parchment paper

Quinoa Falafel

Quinoa Falafel with Tahini Sauce

Quinoa Falafel Recipe is baked crispy on the outside and moist inside. Serve with Tahini sauce in salads or pita. Freeze leftovers for busy weeknights.
4.91 from 11 votes
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Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Servings: 46 falafels
Calories: 83kcal
Author: Olena Osipov



  • 2 cups quinoa dry
  • 2 x 14 oz cans chickpeas drained & rinsed (I cook my own beans)*
  • 1 medium onion cut into big chunks
  • 8 garlic cloves large
  • 2 cups parsley packed
  • 3 1/2 tsp salt*
  • 4 tsp cumin
  • 2 tsp coriander ground
  • 4 tbsp sesame oil
  • 2 tbsp cornstarch
  • 1/2 cup water
  • Cooking spray I use Misto

Tahini Sauce:

  • 1 cup water
  • 1 cup tahini
  • 1 garlic clove large**
  • 1/4 tsp salt
  • Some Falafel mixture


  • Cook quinoa as per package instructions and set aside. Preheat oven to 450 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
  • In the meanwhile, in a food processor (I used blender and it didn't work that well) add remaining Falafel ingredients (except quinoa and cooking spray) and blend until semi- smooth with some smaller chickpea chunks left. Transfer to a large bowl along with quinoa and mix with spatula until well combined. Reserve some mixture for the sauce. Using small scoop roll mixture into golf size balls and place on a baking sheet. Spray tops with cooking spray and bake for 30 minutes or until golden brown and crispy, turning once.
  • While falafel is baking make the sauce by processing Tahini Sauce ingredients in a food processor until smooth. I baked falafel in 2 batches, so while 1st one was baking I made the sauce and added Falafel mixture to it, just enough to make it thick. Honestly, I didn't measure. Serve falafel hot with salad or pita and sauce. Great for making sandwiches.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

    Freeze: Lay rolled falafel on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Bake from frozen following recipe's instructions + 10 minutes.


      • *Because cooked beans I use are unsalted you might need to add less salt.
      • **More or less to taste.


      Serving: 1falafel with tahini | Calories: 83kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 205mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      27 comments on “Quinoa Falafel

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      1. 5 stars
        Hi Olena, we love this recipe. We double the batch and freeze the falafels so we have quick easy salad for super all summer long! Even Bailey loves it!

      2. 5 stars
        I’ve made this 3 times now. Absolutely delicious and my family was delighted each time. I followed the recipe exactly EXCEPT, I added more garlic to the quinoa falafel. I did tweak the tahini sauce by again adding more garlic AND 3 T of lemon juice. I’m middle eastern so I’ve always had tahini sauce prepared with lemon in it. I LOVE this recipe.

      3. 5 stars
        I just made these and I substituted parsley for coriander (leaves & stem) and it was incredible!! My boyfriend’s face when he ate one was blissful surprise – He was impressed that they were crispy and baked not fried! Amazing recipe, thank you!!

      4. 5 stars
        Was looking for a healthy falafel snack to stick in our lunchbox and I picked this recipe because it gave the calorie etc breakdown. I flattened the balls to easily stack them. The smell in the kitchen was amazing and tasted yummy!
        Ps. Substituted the cornstarch with plain flour: for half the recipe did 3 tablespoons plain flour. Stirred through a tablespoon at a time.

        1. Yay, that sub works, as long as it is something that helps to hold falafel together acting as a binder. It is a good idea for lunches, I should do the same!

      5. 5 stars
        This was fantastic – thank you SO much for sharing! I had a sudden craving for falafels (hadn’t made them in years) and this was perfection. Even my 7-year-old gave this two thumbs up and asked if we could have them for breakfast this morning – so that says a lot. 🙂 This will be a regular in our house!

        1. You are welcome, Kel! This one is a hidden gem. A friend of mine panfried them next day to make more crispy. Kids are funny. They surprise us when we totally don’t expect it.

      6. Great but a huge recipie. I substituted spinach for the parsley as that is what I had in the house, it turned out fine.

        1. Yes, this recipe makes a few falafels which freeze really well for an easy dinner. You can look into nutritional info of my recipes to see how many servings it is next time. We family of 4 ate this for dinner and lunch, that was it LOL.

      7. This looks easy, delicious, inexpensive, and healthy! My kind of meal! 🙂 I’ve been looking for a good falafel recipe- I tried frying mine last time and they didn’t come out as firm as I would have liked. Excited to try a baked version. Thanks for the recipe! Pinned!

      8. These look great and simple! I keep wanting to make easy falafel at home– looking forward to making them. 🙂

        1. Great! Last time I made falafel at home was in 2004. We fried it in a litre of canola oil and I had to clean whole kitchen, wash our clothes and it took a week to get rid of the frying smell. It was much easier and healthier in 2015.:) Enjoy!

        2. 5 stars
          Finally made them and they were a hit! Made them for book club and served them with Middle Eastern flatbread (similar to pita), tomatoes and cucumbers, and store-bought tzatziki sauce. They got rave reviews and my husband even took them for lunch twice. This recipe is a keeper. Thank you!

          1. Glad to hear! Sounds like it was a feast.:) Mmm, I know exactly which flatbread you are talking about. When crunched on time tzatziki sauce is great option. I wish they sold it organic.:( This is definitely large recipe but it freezes so well. If I’m already making a mess in the kitchen, I would rather make it worthwhile LOL.

      9. thanks for the answer.I’m not allergic but I know it has a very high glycemic index so I try to avoid when possible

        1. I added cornstarch to help falafel stay together. Maybe it will work without it or maybe it won’t. I haven’t tried but you can try. I thought it might work but was too scared to end up with falling apart falafel. Are you allergic? You can use double amount whole wheat flour or same amount arrowroot powder. Maybe chickpea flour too.

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