Chickpea and Quinoa Falafel


Ingredients:

Pre-cook 225g of quinoa in veggie broth 

Food Processor:
Cooked quinoa
1 can of chickpeas (540ml)
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)


By Marc Borenstein| May 22, 2013
Categories:  Recipes
Keywords:  Marc BorensteinRecipes

About the Author

Marc Borenstein

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. 

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