For reasons I can’t quite explain, I really love falafel. My husband would say that they are too dry, almost to the point of being sandy. But I have to say with the right sauce, I really enjoy them. Well…most of the time anyway. I agree that at times they can be way too try. My solution? To learn how to make falafel at home!
Now first let me say that I am well aware that this is not a traditional recipe. Come on guys, it has quinoa in it! But stick with me here….because the quinoa had a great impact and one I wouldn’t have expected.
Quinoa Falafel
Servings
4 Servings
Ingredients
- 2 cup cooked chickpeans about 1 can
- 2 tablespoon Tahini
- 1 cup cooked quinoa
- 1 teaspoon mineral salt
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 2 tablespoon fresh cilantro chopped
- ½ teaspoon cayenne pepper
- 4 cloves garlic minced
- Juice of 1 lemon
- 2 tablespoon olive oil
- 1 cup arugula
- ½ cup greek yogurt
- 4 cloves garlic minced
Instructions
- Preheat oven to 375 degrees.
- In a food processor, combine chickpeas, tahini, quinoa, salt, baking powder, cumin, cilantro, cayenne pepper, garlic and lemon. Pulse until well combined. Form into 18 balls and then flatten into patties.
- Heat olive oil in an oven safe skillet over medium heat. Add patties and cook for five minutes on each side, until lightly browned. Place skilled in the oven and bake for 15 minutes.
- Make sauce by combining greek yogurt and garlic.
- Place falafel on top of arugula and top with yogurt.
- This is a fun and healthy version of falafel! I like to serve it with hummus and vegetables as a side dish. To make this recipe vegan, simply allow vegan yogurt to strain in cheesecloth overnight in the refrigerator and you will have a thicker Greek-like yogurt.
- Credit: Wendy Polisi
I have not made this recipe yet, but I make quinoa cakes often and what I find is that you have to let them cook as much as possible on the first side before flipping in order for them to stay together, if you want them to stick together more easily you would have to add an egg, which if you are not vegan shouldn’t be a problem and shouldn’t affect much.
So, what was the impact you found? Taste, nutrition or what? Also, did yours really hold together while frying??? Thanks
You could try, but it might not get as crispy.
Can I just throw this in the oven instead of frying it at first?
I made these last night. Though tasty, they fell apart very easily! You’re better off crumbling them into bread crumbs.
Great recipe, I did not have luck frying this, as the falafel balls melted into the oil that they were frying in, but I baked the remainder of the mixture and they were great.
Hi elk99 – I don’t know if there is but you can take regular plain yogurt and strain it for a few hours over cheesecloth and it turns into Greek style yogurt.
Sounds delicious, but I was wondering is there Greek Cholov Yisroel Yogurt? I haven’t seen that yet.