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Baked Quinoa Falafel

Servings 2


  • 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


  1. 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.
  2. 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).
  3. Form 4 patties from the batter. On a small plate, combine the flour and cornmeal. Dip the patties (both sides) in the flour mixture.
  4. Preheat the oven to 350°F.
  5. 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.
  6. 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.