Spicy Quinoa Falafel Balls that are a healthy take on the traditional falafel. Makes for a great side, filling up any salad and wrap!
These past two weeks have been strange. A sort of limbo per-se. Not bad, just a bit off. I just returned from a very long (and exciting) stay in Europe and in less than 48 hours I'm leaving again for the East Coast. And right as I get back next week, I leave again and venture south for my sister's wedding. It's a busy summer and one that has admittedly thrown me out of sync with my blog and photography routine. Traveling always has a way of offering perspective, inspiration and comfort. And for that I'm excited for August - to be home, in a great city, and to share with you guys some fun collaborations that have been in the works. Till then, here's a delicious falafel - salad or wrap - to tide us all over.
ps: I'll be packing a few of these for the airplane ride over to Boston :)
Serves: 10-12 falafels
Prep Time: 45 minutes (allow 1 hour to rest in fridge) | Cook Time: 5 minutes
Ingredients for the Quinoa Falafel:
- 1 cup cooked quinoa
- 1 can garbanzo beans
- half of a small red onion
- 1 tablespoon tahini
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1/4 cup chopped parsley
- 3 garlic cloves
- juice of half a lemon
- 1 tablespoon coconut oil
- 1 tablespoon tamari (GF soy sauce)
- 1/2 - 1 teaspoon chili flakes (depending on how hot you like it)
- sea salt
- Add the falafel into a salad
- Add the falafel into a wrap
** I used this spicy chipotle sauce from this recipe and added it into the wrap shown in the second photo.
- Add a dill and cucumber yogurt dipping sauce to the falafel – simply mix half a cup of yogurt, 1 tablespoon of fresh dill, lemon juice and then thin slices of cucumber.
Start by preparing the quinoa – you can use the instructions here – but also add a tablespoon of the tamari to the quinoa as it cooks. This gives it a mild salty flavor.
As the quinoa cooks, toss the garbanzo beans, red onion, garlic, tahini, chili flakes, cumin, coriander, lemon juice and a pinch of salt into the food processor and pulse off-and-on for 15 seconds. We want the food processor to break down the beans but not puree them – then we would have hummus! Once the quinoa has cooked, add one cup of the quinoa to the food processor and pulse off-and-on for another 15 seconds until everything is well combine.
Now roll the falafel mixture with your hands into small balls – about 2 tablespoons each of the dough and place them on a baking sheet. Then put them in the fridge to set for 1 hour. After they have set, sprinkle the falafel balls with a little flour (I used brown rice) on both sides. Heat the coconut oil in a large saucepan on medium heat, add the falafel balls and cook for about 3-5 minutes on each side. Now enjoy the falafels in a salad or stuffed into a wrap!