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.
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.
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…
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.
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.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 46 falafels
- 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)
- 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.
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