Herby Quinoa Falafels
Homemade falafels are a pure delight! They’re utterly delicious with salad, pita bread and hummus, they’re incredibly satisfying, wonderfully filling and packed of nutrients. This recipe for Herby Quinoa Falafels puts a twist on the classic falafel by adding red & white quinoa, which not adds an unbeatable texture and taste but also lots more protein, ups the fibre and gives you even more of a nutrient boost.
These falafels will keep for a few days in the fridge, so why not make a batch and use them throughout the week for a quick, healthy, yummy lunch?
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 100g of Merchant Gourmet Simply Cooked Red & White Quinoa
- 400g tin chickpeas
- 3 tbsp tahini
- 1/2 red onion
- 2 cloves garlic
- 6g fresh coriander
- 4g fresh parsley
- 2 tbsp olive oil
- Juice 1/2 lemon
- 1 tsp paprika
- 2 tsp ground cumin
- 2 tsp herbs de provence
- 4 tbsp buckwheat flour
- 1/2 tsp baking powder
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1.Pre-heat the oven to 150 degrees celsius.
2.Chop the onion and crush the garlic then add them to a food processor along with the fresh herbs. Blend together.
3.Drain and rinse the chickpeas and add these to the food processor with the tahini, lemon juice and olive oil. Pulse together so the chickpeas are broken down but not pureed.
4.Add this mixture to a large bowl. Add the red & white quinoa, ground cumin, paprika, herbs de provence, buckwheat flour and baking powder. Mix everything together well, adding a little more flour if needed.
5.Line a baking tray with baking paper then mould the falafel mixture into small balls using your hands. Place them on the tray.
6.Cook the falafels in the oven for 25-30 minutes.
7.Leave to cool for 5 minutes before digging in!
How'd you get on?
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