Chickpea Quinoa Falafel Recipe

Introduction

These Chickpea Quinoa Falafels are a delicious twist on the classic falafel, adding quinoa for extra texture and nutrition. Crispy on the outside and tender inside, they pair perfectly with a creamy yogurt sauce for a satisfying meal or snack.

Ingredients

• 1/4 cup quinoa
• 1 1/2 cups chickpeas, either canned or dried hydrated overnight (about ¾ cup dry)
• 1/3 cup green herbs like parsley, cilantro, mint, or basil, roughly chopped
• 1/4 cup white onion, roughly chopped
• 2 cloves garlic
• 1/2 tsp baking soda
• 3/4 tsp ground cumin
• 1/4 tsp ground cardamom
• 1/4 tsp ground black pepper
• 1/2 tsp paprika
• 1 tsp salt
• 1 tbsp all purpose flour, or chickpea flour
• Neutral oil, for frying

• Yogurt Sauce for Serving:
• 1/3 cup plain yogurt, or vegan yogurt
• 1/4 cup mayo, or vegan mayo
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Step 1: Cook the quinoa in abundant salted water until tender, then drain thoroughly.
2. Step 2: In a food processor, combine cooked quinoa, chickpeas, green herbs, white onion, garlic cloves, baking soda, ground cumin, ground cardamom, black pepper, paprika, salt, and flour. Pulse until the mixture is well combined and the chickpeas are broken down into small bits.
3. Step 3: Remove the mixture from the processor and shape it into 16 balls, each about 1.5 inches in diameter.
4. Step 4: Heat neutral oil in a pan to 350°F (180°C). Fry the falafel balls until they turn a deep golden brown, then drain on paper towels.
5. Step 5: To make the yogurt sauce, mix together yogurt, mayo, garlic powder, and salt until smooth.
6. Step 6: Serve the falafels warm with the yogurt sauce and enjoy.

Tips & Variations

• For extra crispy falafels, chill the mixture in the fridge for 30 minutes before shaping.
• You can substitute the herbs with whatever fresh greens you have on hand for varied flavors.
• Try baking the falafels at 375°F (190°C) for 20-25 minutes for a healthier version.
• Add a pinch of cayenne pepper or chili flakes to the mix for a spicy kick.

Storage

Store leftover falafels in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness. The yogurt sauce can be kept in the fridge for up to 2 days and should be stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Yes, canned chickpeas work well and save time. Just make sure to drain and rinse them before use.

What can I use instead of yogurt for the sauce?

If you want a dairy-free option, use vegan yogurt or replace the yogurt and mayo with tahini or a lemon-tahini dressing for a delicious alternative.

Chickpea Quinoa Falafel Recipe

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4.5 from 150 reviews

This Chickpea Quinoa Falafel recipe combines the nutty flavor of quinoa with traditional chickpeas and aromatic herbs. Crispy on the outside and tender inside, these falafels are perfectly fried and served with a tangy yogurt mayo sauce, making them a delightful and nutritious appetizer or main course.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 falafel balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafels

• 1/4 cup quinoa
• 1 1/2 cups chickpeas (canned or dried and hydrated overnight, about ¾ cup dry)
• 1/3 cup green herbs (parsley, cilantro, mint, basil), roughly chopped
• 1/4 cup white onion, roughly chopped
• 2 cloves garlic
• 1/2 tsp baking soda
• 3/4 tsp ground cumin
• 1/4 tsp ground cardamom
• 1/4 tsp ground black pepper
• 1/2 tsp paprika
• 1 tsp salt
• 1 tbsp all-purpose flour or chickpea flour
• Neutral oil for frying (e.g., vegetable or canola oil)

Yogurt Sauce for Serving

• 1/3 cup plain yogurt or vegan yogurt
• 1/4 cup mayonnaise or vegan mayo
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Cook Quinoa: Rinse 1/4 cup quinoa under cold water. Cook it in abundant salted water until tender, then strain to remove excess water and set aside to cool slightly.
2. Prepare Falafel Mixture: In a food processor, combine the cooked quinoa, 1 1/2 cups chickpeas, 1/3 cup chopped green herbs, 1/4 cup chopped white onion, 2 garlic cloves, 1/2 tsp baking soda, 3/4 tsp ground cumin, 1/4 tsp ground cardamom, 1/4 tsp black pepper, 1/2 tsp paprika, 1 tsp salt, and 1 tbsp flour. Pulse until the mixture is homogenous with small bits of chickpeas but not completely pureed.
3. Form Falafels: Remove the mixture from the processor. Divide it into 16 equal portions and shape each into a ball about 1.5 inches in diameter.
4. Heat Oil: Preheat neutral oil in a deep pan or skillet to 350°F (180°C). Ensure the oil is hot enough before frying to achieve a crispy exterior.
5. Fry Falafels: Carefully place the falafel balls into the hot oil and fry them until they turn a deep golden brown on all sides, about 3-5 minutes per batch. Remove the falafels and drain on paper towels to remove excess oil.
6. Prepare Yogurt Sauce: In a bowl, mix together 1/3 cup plain or vegan yogurt, 1/4 cup mayonnaise or vegan mayo, 1/2 tsp garlic powder, and 1/4 tsp salt until smooth and well combined.
7. Serve: Serve the warm falafels alongside the yogurt sauce for dipping and enjoy immediately.

Notes

• You can prepare the mixture ahead and refrigerate for up to 1 day before frying.
• For a gluten-free version, use chickpea flour instead of all-purpose flour.
• Adjust the herbs according to your preference or availability.
• If you prefer baking instead of frying, bake at 400°F (200°C) for 20-25 minutes, turning halfway for even crispiness.
• Serve falafels with pita bread and salad for a complete meal.

Keywords: falafel, chickpeas, quinoa, Middle Eastern, appetizer, vegetarian, fried falafel, healthy falafel