Quinoa falafel is one of those recipes that reminds us that quinoa can be the main dish of a meal (as opposed to a side dish or rice-substitute). It is easy to make and offers you the option of baking instead of frying. A total win-win!
Ingredients (serves 2-4):
1/2 cup of Toasted Quinoa
1 cup of garbanzo beans
1/8 cup of onion or spring onions
1 bunch of fresh parsley
1 clove of garlic
1 tbsp of ground cumin
1/2 tbsp of whole cumin seeds
1 teaspoon of olive oil
Cook the Toasted Quinoa as directed on the package.
Pour garbanzo beans, garlic, onion and parsley in a food processor. Pulse into you achieve a chunky partially-puree'd texture. Pureed enough that it will act as the glue to falafel (but not too puree'd that it looks like hummus). Add pinch of salt.
Combine quinoa to the pulsed garbanzo mixture, add a dash of olive oil and mix with your fingertips. Take about a small spoon's worth of falafel mixture into the palm of your hand, make a football shape, set on a baking sheet lined in parchment paper. Repeat until you've made all of your falafels.
Pre-heat an oven to 400 degrees. Bake falafels on lower rack for 45 minutes. Serve with fresh tahini.