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Quinoa Falafel

Quinoa Falafel

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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


  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. Make sauce by combining greek yogurt and garlic.
  5. 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

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