Oil-Free & GF Vegan Quinoa Falafel
These Oil-Free & GF Vegan Quinoa Falafelare healthier (but no less delicious) take on falafel! This quinoa falafel is baked instead of fried and stuffed into pita loaves with creamy hummus and your favorite veggies
Ingredients
- For the Falafel:
- 1/3 cup/60g uncooked quinoa
- 150 ml ofl vegetable broth
- 2/3 cup/135g cooked or canned chickpeas drained
- 1 small onion diced
- 2 garlic cloves
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/4 bunch of chopped fresh cilantro/coriander
- 1 1/2 tablespoons lemon juice
- Salt and pepper to taste
- To Serve:
- 2 pitas cut in half
- Hummus and/or tahini
- Greens/veggies tomato, cucumber, and/or onion slices
Instructions
- Rinse the quinoa well under cold water, then place it in a small saucepan, along with the broth. Place over high heat and bring the liquid to a simmer. Cover, lower heat and allow to simmer for about 15 minutes, or until all of the liquid is absorbed. Remove the pot from heat and allow it to sit for another five minutes.
- Preheat the oven to 350°F/180C and line a baking sheet with parchment paper. Place the cooked quinoa and all other falafel ingredients into the food processor bowl. Pulse until well blended, taste test, and season with salt and pepper to taste.
- Remove the falafel mixture from the food processor and roll into 1-inch balls (makes about 12-16 of them). Arrange on the prepared baking sheet.
- Bake for about 35 minutes, flipping half way through.
- Stuff into pita halves, and dress with hummus and veggies. Enjoy!
Video
Notes
Store any leftover falafels in the fridge and consume them within 3 days.
Nutrition
Serving: 1falafelFiber: 3.3gCalories: 87kcalFat: 0.8gProtein: 2.7gCarbohydrates: 14.2g
Tried this recipe?Let us know how it was!