Baked Quinoa Chickpea Falafel

Baked Quinoa Chickpea Falafel

Baked Quinoa Chickpea Falafel

BAKED QUINOA
CHICKPEA FALAFEL

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #35

Crispy on the outside, tender on the inside, falafel is my all-time favorite savory food. I tend to order it in restaurants very often, but making your own at home is just as easy and delicious. Bake a batch in the weekend and you got your next week’s lunches sorted out.

Quinoa makes this falafel a complete protein source with all the essential amino acids. Chickpeas are especially high in iron, which many young women lack. Baked falafel is also lower in fat, making it more heart-healthy than when fried.

This 10-ingredient recipe is super simple, yet tasty. Whip it up in a food processor or blender and bake in the oven, for a heavenly outcome. Serve atop a bed of greens for light lunch or cooked veggies and grains for more filling dinner, top with a dollop of hummus or tzatziki and enjoy!

Baked Quinoa Chickpea Falafel
(makes approx. 8-10 falafels)

Ingredients

425g canned chickpeas
1 cup cooked quinoa
1 ½ tbsp tahini
juice of half a lemon
1 tbsp extra virgin olive oil
4 garlic cloves
2 tsp ground cumin
big handful of fresh herbs (parsley, coriander…)
3 tbsp ground flax seeds
salt and pepper to taste
+ optional: pinch of ground cardamom

Method

Preheat oven to 200°C and line a baking sheet with parchment paper.

Drain the chickpeas and rinse with cold water. Place in a food processor with tahini, lemon juice, olive oil, minced garlic cloves, cumin and herbs. Pulse until relatively even.

In a large bowl, mix the chickpea mixture with cooked quinoa and flax seeds. If the dough appears too crumbly, add ¼-½ cup of water to get a moldable dough. Check the taste (you want the flavor to be pretty bold), season with salt and pepper.

Form the dough into 8-10 even-sized balls and gently press to small discs. Bake in the oven for about 20-25 minutes, or until golden and crispy on the outside. Store in an air-tight container in a fridge for up to one week.

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

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