📝 About This Recipe
A modern, protein-packed twist on the Middle Eastern classic, these falafels swap traditional chickpeas for nutty, protein-rich quinoa. This version offers a lighter, fluffier interior and an incredibly crisp exterior that shatters with every bite. Infused with a garden's worth of fresh herbs and warm spices, it's a vibrant, gluten-free dish that brings ancient grains to the center of the plate.
🥗 Ingredients
Quinoa Base
- 1 cup White Quinoa (rinsed thoroughly)
- 2 cups Water or Vegetable Broth (for cooking the grain)
Falafel Aromatics & Binder
- 1 cup Fresh Parsley (packed, stems removed)
- 1/2 cup Fresh Cilantro (packed)
- 4 cloves Garlic (peeled and smashed)
- 1/2 cup Red Onion (roughly chopped)
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Smoked Paprika
- 1/3 cup Chickpea Flour (plus more if needed for binding)
- 1 teaspoon Baking Powder (for a light, airy texture)
- 1 teaspoon Sea Salt (to taste)
- 1 tablespoon Lemon Zest (from one large lemon)
Lemon Tahini Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Maple Syrup (to balance the bitterness)
- 2-4 tablespoons Ice Water (to reach desired consistency)
Frying & Garnish
- 1/2 cup Grapeseed or Avocado Oil (for shallow frying)
- 2 tablespoons Sesame Seeds (for garnish)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
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2
Fluff the quinoa with a fork and spread it out on a large baking sheet to cool completely. This is crucial; warm quinoa will make the falafels mushy.
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3
In a food processor, pulse the garlic, red onion, parsley, and cilantro until finely minced but not a puree.
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4
Add 2 cups of the cooled quinoa, cumin, coriander, paprika, salt, and lemon zest to the food processor. Pulse 5-7 times until the mixture begins to hold together when pressed.
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5
Transfer the mixture to a large bowl and fold in the remaining cooked quinoa (for texture), chickpea flour, and baking powder.
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6
Cover the bowl and refrigerate for at least 30 minutes. This allows the chickpea flour to hydrate and the mixture to firm up for easier shaping.
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7
While the mixture chills, make the tahini sauce: Whisk tahini, lemon juice, maple syrup, and a pinch of salt. Slowly add ice water one tablespoon at a time until it becomes a smooth, creamy, pourable sauce.
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8
Scoop about 2 tablespoons of the quinoa mixture and roll into a ball, then slightly flatten into a disc about 1 inch thick. Repeat until all mixture is used.
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9
Heat the oil in a large non-stick skillet over medium-high heat. You'll know it's ready when a small pinch of the mixture sizzles immediately upon contact.
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10
Carefully place 5-6 falafels in the pan, ensuring they aren't crowded. Fry for 3-4 minutes per side until deeply golden brown and crispy.
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11
Transfer the cooked falafels to a paper towel-lined plate and immediately sprinkle with a tiny pinch of sea salt.
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12
Serve warm with the prepared tahini sauce, fresh vegetables, and warm pita bread.
💡 Chef's Tips
Ensure the quinoa is as dry as possible before mixing; if it's too wet, the falafels may fall apart in the pan. Don't over-process the mixture in the food processor; you want some texture, not a paste. If the mixture feels too crumbly, add an extra tablespoon of chickpea flour or a teaspoon of water to help it bind. For a healthier version, you can bake these at 400°F (200°C) for 20-25 minutes, flipping halfway through, though they won't be as crispy as the fried version. Resting the dough in the fridge is the secret to preventing the falafels from disintegrating during frying.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita pockets with chopped tomatoes, cucumbers, and pickled red onions. Arrange on a vibrant mezze platter alongside hummus, babaganoush, and kalamata olives. Place atop a bed of mixed greens with a heavy drizzle of the tahini sauce for a gluten-free power bowl. Pair with a crisp, cold glass of Sauvignon Blanc or a refreshing mint lemonade. Serve as an appetizer with a side of spicy harissa paste for those who enjoy a kick of heat.