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Quinoa Falafel with Green Tahini is an easy, healthy and delicious plant based dinner! Simple and satisfying! #easy #falafel #quinoa #vegan #recipe | ColeyCooks.com

Quinoa Falafel with Green Tahini

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 20 / 4 servings 1x
  • Category: plant based
  • Method: Baked
  • Cuisine: Middle Eastern

Description

Quinoa Falafel with Green Tahini is an easy, healthy and delicious plant based dinner that’s perfect for cozy weeknights at home. Simple and satisfying!


Scale

Ingredients

For the Quinoa Falafel:

  • 3 tablespoons extra-virgin olive oil, plus more for baking or frying
  • 1 small yellow onion, diced
  • 2 garlic cloves, peeled and smashed
  • 1 (14.5-oz.) can chickpeas, drained, rinsed and patted dry
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper or sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup assorted fresh herbs such as parsley, cilantro, mint or a combination, large stems removed and roughly chopped
  • 1 large egg or flax egg (see note)*
  • 2 tablespoons smooth almond butter or sunflower butter
  • 2 cups cooked quinoa (from 2/3 cup uncooked)

For the Green Tahini:

  • 1 clove garlic
  • 3 scallions, dark and light green parts only
  • 1/2 jalapeño pepper, seeds removed for less heat
  • 1/2 cup packed mixed fresh green herbs such as parsley, cilantro, dill and mint, large stems removed
  • 1/4 cup tahini
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 34 tablespoons water for thinning out sauce

Instructions

  1. Heat the olive oil in a large skillet over medium-high head. Add the onion and saute until slightly softened, about 3 minutes. Add the garlic, chick peas, cumin, cayenne pepper and cinnamon, then saute until the spices are fragrant, about 3 minutes more. Let cool slightly.
  2. Transfer the chick pea mixture to a food processor. Add the salt, herbs, egg and almond butter, then puree until smooth. 
  3. Add the quinoa and pulse until just combined. If the mixture is hot, let it cool down and thicken a bit before forming patties.
  4. Use a cookie scoop or small ice cream scoop (I find this the easiest but you can also use a spoon) to form balls roughly 2 heaping tablespoons in size. Use your hands to form them into discs until you’ve used up all of the mixture.

To Bake:

  1. Preheat the oven to 425 degrees, then brush a sheet pan with a light coating of olive oil. I usually like to line my pans with parchment paper for easier clean-up, but these actually brown better without it.
  2. Place each falafel disc on the pan, then brush the tops with olive oil.
  3. Bake for 10 minutes on the bottom rack of the oven, then flip to the other side and bake for another 10 minutes. 

To Pan Fry:

  1. Heat a thin layer of oil in a large, heavy bottomed saute pan (such as cast iron) over medium-high heat and arrange a cooling rack or paper towels for draining. 
  2. Place a few falafel discs in the hot oil, being sure not to overcrowd the pan. Cook until golden and crisp, then carefully flip and cook until browned on the other side.
  3. Transfer falafels to the cooling rack or paper towels to drain, then repeat with the remaining. 

Make the Green Tahini:

  1. Add the garlic, scallions, jalapeño, herbs, tahini, salt, lemon juice and 3 tablespoons water to the bowl of a blender or food processor. Blend on high until the mixture is smooth. Taste and adjust salt and lemon juice if needed. Serve with quinoa falafel.

Notes

*To substitute a flax egg, mix 1 tablespoon flax seed meal (or ground up flax seeds) with 3 tablespoons water. Let sit for about 5 minutes or until thick.

Keywords: falafel, quinoa, baked, plant based