Chickpea Quinoa Falafel
With a crunchy fried exterior and a soft, cloud like interior, this chickpea quinoa falafel is such a tasty vegan recipe.
Equipment
Ingredients
Falafels
- 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, 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
- Cook quinoa in abundant salted water. Once cooked, strain the leftover water.
- Place the cooked quinoa, chickpeas, green herbs, white onion, garlic cloves, baking soda, ground cumin, ground turmeric, ground cardamom, black pepper, paprika, salt and flour in the food processor. Pulse the processor until you achieve an homogeneous mix, where the chickpeas have turned into small bits and pieces.
- Take off the processor and divide into 16 balls of about 1.5 inches of diameter.
- Preheat the oil to 350°F/180°C. When you have the right temperature, add the falafels and fry until they have a deep golden brown color.
- For the sauce, mix the yogurt, mayo, garlic powder and salt. Serve along the falafels and enjoy.
Notes
Nutrition information is per falafel and does not include the yogurt sauce.
Nutrition
Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 223mg | Potassium: 52mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.5mg