Chickpea and Quinoa Falafel

Chickpea and Quinoa Falafel

Ingredients:

Pre-cook 225g of quinoa in veggie broth

Food Processor:

Cooked quinoa

1 can of chickpeas (540ml)

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1 bunch of fresh basil

1 quartered sweet onion

4 garlic cloves

3 tablespoons of parsley

Bowl:

2 tablespoons of ground turmeric

2 tablespoons of parsley

2 teaspoons cumin

2 teaspoons coriander

1 teaspoon of cayenne pepper

1/4 cup of water

Steps/Methods:

Food processor:

Place the following in a food processor:

Cooked quinoa

Chickpeas (540ml)

Fresh basil

Sweet onion

Garlic cloves

Tablespoons of parsley

Blend!

Bowl: Place processed contents in a large bowl

Add the following to the mix:

Ground turmeric

Parsley

Cumin

Coriander

Cayenne pepper

Salt

Water

Mix contents well!

Cooking:

Take a greased baking sheet

Heat oven on bake at 400

Hand roll falafel balls and place on sheet

Bake for 15 minutes at 425

Then without flipping, broil at 500 for 15 minutes

(You can also pan fry if you like)

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Marc Borenstein
Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.