Guys, I love falafel. To me, it’s kind of food truck thing. Even though I’ve only had the pleasure of eating at food trucks probably a handful of times in my life.
Maybe I need to make that more of goal, now that I’m thinking about it. I mean, what am I doing with my eating hours anyway? 🙂
Anyway, falafel. It’s amazing. Just SO flavorful. My favorite recipe is this version (where you fry the batter into small balls). This is a lighter version. Just as flavorful, but you bake instead of fry, and there’s the addition of a little quinoa.
You serve these more like burger patties and top with Greek yogurt and veggies. It’s an amazing dinner, believe me.
Maybe you’re wondering the same thing I was about this dish. Is this as good as the fried version? Good question. And because we’re friends, I’ll tell you the truth.
No. It is not as good as fried. Fried food is guilty pleasureville, and you really shouldn’t try to compete with that when you make a super healthy dish. But, and I really mean it, this is so delicious that it really doesn’t matter. You can eat this and your whole house isn’t going to smell liked frying oil afterward. And that’s a reward in itself, if you ask me.
Baked Quinoa Falafel, serves 2-3.
1/2 cup uncooked quinoa
1 can (15 oz.) chickpeas
1 small red onion
5-6 garlic cloves
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 teaspoons salt
2 teaspoons baking powder
1/4 cup flour
2 tablespoons cornmeal
For serving:
Greek yogurt
cucumber
cherry tomatoes
lemon or lime, sliced
Cook the quinoa according to the directions. Fun fact: I totally burned my quinoa while I was making this. I just started talking to Elsie, and I didn’t set a timer, and before I knew it I smelled that distinct scent: burned, neglected food on the stove. So, pro tip: set a timer if you’re doing other things. Duh.
Drain the chickpeas (garbanzo beans) from the can. In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Process until well blended. Stir in the salt, baking powder, and cooked quinoa. Refrigerate for at least 30 minutes (or overnight).
Form 4 patties from the batter. On a small plate, combine the flour and cornmeal. Dip the patties (both sides) in the flour mixture.
Preheat the oven to 350°F.
In a large skillet or heatproof pan, heat a little oil over medium heat. Add the patties and cook for a few minutes so that side can get a little crisp to it. Flip the patties over, then immediately move the skillet (or pan) from the stove top to the oven. Continue to bake for 12-15 minutes.
Allow these to cool just a little before serving. Squeeze on a little lemon or lime juice, top with Greek yogurt and your chopped veggies.
Your gonna love this one, guys. The flavors are so bright and yummy. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
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Ingredients
- ½ cup uncooked quinoa
- 1 can (15 oz. chickpeas)
- 1 small red onion
- 5-6 garlic cloves
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 2 teaspoons salt
- 2 teaspoons baking powder
- ¼ cup flour
- 2 tablespoons cornmeal
For serving:
- Greek yogurt
- cucumber
- cherry tomatoes
- lemon or lime (sliced)
Instructions
- Cook the quinoa according to the directions. Fun fact: I totally burned my quinoa while I was making this. I just started talking to Elsie, and I didn't set a timer, and before I knew it I smelled that distinct scent: burned, neglected food on the stove. So, pro tip: set a timer if you're doing other things.
- Drain the chickpeas (garbanzo beans) from the can. In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Process until well blended. Stir in the salt, baking powder, and cooked quinoa. Refrigerate for at least 30 minutes (or overnight).
- Form 4 patties from the batter. On a small plate, combine the flour and cornmeal. Dip the patties (both sides) in the flour mixture.
- Preheat the oven to 350°F.
- In a large skillet or heatproof pan, heat a little oil over medium heat. Add the patties and cook for a few minutes so that side can get a little crisp to it. Flip the patties over, then immediately move the skillet (or pan) from the stove top to the oven. Continue to bake for 12-15 minutes.
- Allow these to cool just a little before serving. Squeeze on a little lemon or lime juice, top with Greek yogurt and your chopped veggies.
I’d love to try this without the quinoa. It is delicious but hurts my stomach (turns out that is not uncommon). What do you suggest as a substitute? Do you think I could use oat bran?
What would you recommend as a substitute for the quinoa? I love it but it hurts my stomach.
Does any flour go into the mixture? I made these tonight, and while the taste was great, the patties didn’t really stick together. I also used an immersion blender since I don’t have a food processor. Come to think of it that could’ve been the problem! The mixture was runnier than yours in the photo. Oh well, I’ll try again to get it right! The taste is spot on though. Yum! Thanks for all the great recipes 🙂
Glad your parents liked it!
Yes, that’s how much I used. Are you sure you used teaspoons and not tablespoons? Two tablespoons of salt would be very overpowering for sure. If not I guess we just have different tastes when it comes to salty food. 🙂
Thanks for trying out my recipe.
-Emma
I just made this recipe for my parents over the weekend. They are hardcore meat-and-potatoes-for-supper folks, but they loved it anyways!
The only thing that tripped me up is that the recipe calls for a pretty huge amount of salt. Emma, is 2 teaspoons correct? Putting yogurt on top helped cut the salty taste, but it really over-powers the dish. Next time I’ll start with 1/2 tsp then increase to taste.
Thanks for the recipe!
Christina
yum, this sounds amazing! i absolutely love falafel, and quinoa as well, so this recipe cant do no wrong. thanks for sharing!
xo, cheyenne
I’m obsessed with falafel too. If you ever find yourself visiting San Francisco or the East Bay (Oakland, Alameda, etc) keep an eye out for this truck:
http://www.yelp.com/biz/liba-falafel-truck-bay-area?sort_by=date_desc
BEST falafel I’ve ever had!!
This loooks delicious and healthy! I love how they’re crisp on the outside!
i LOVE you for sharing this recipe with us! i will definetly try it!
xo Melanie from The Fashion Menue
this look delicious!!!!
xxoo,
nikki
www.dream-in-neon.com
Serve them in wraps! The food truck I used to get my falafel from warmed up the tortilla wraps in a sort of crepe-maker cooker, and then packed everything in there, a bit like a burrito.
I went to a party on the weekend and mentioned quinoa to some of my friends (don’t remember in what context). They had no idea what it was…so it’s funny you are posting this recipe now. I shall educate my dear friends with your falafel extravaganza. 🙂 Thanks!
I’ve made baked falafel before but I love the idea of incorporating quinoa.
So umm, yep this is one of my favourite recipes you have done Emma, I am a falafel freak and have almost all the ingredients on hand.
I will most definitely give this one a try for dinner, alongside some citrusy slaw and hummus! I’m sure my mom would love it!
This sounds delicious. Can you believe I’ve never eaten falafel before? I know, I can’t either. I loved your writing voice in this post (well, in every post, but especially this one). It sounded so personal and you!
xoxo
Taylor
This looks like the best falafel ever! I’m going to try this as soon as possible!
Lotsa of flavors with onions and herbs, love it! Will def try it, as its my husband’s food truck favorite too.
xo
Your take on this sounds awesome. It’s been way too long since I’ve had a good falafel and I’m thinking I need to whip this up very soon. 🙂
if you want to eat at a food truck come to Portland