Chickpea Quinoa Falafel Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/chickpea-quinoa-falafel-recipe/
