Quinoa and Black Bean Falafel

Discover a new twist on a classic with our Quinoa and Black Bean Falafel, offering a nutrient-rich, protein-packed variation that is vegan and gluten-free. Perfect for those looking to indulge in Middle Eastern flavors with a modern, healthy spin.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 cup cooked quinoa

1 can (15 oz) black beans, drained and rinsed

1/2 cup rolled oats

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp black pepper

2 tbsp lemon juice

1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a food processor, combine the black beans, cooked quinoa, rolled oats, parsley, cilantro, garlic, cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper.

3. Pulse until the mixture is well combined but still has some texture.

4. Add the lemon juice and olive oil, and pulse a few more times to integrate the liquids.

5. Shape the mixture into small balls (about 2 tablespoons each) and place them on the prepared baking sheet.

6. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and slightly crispy on the outside.

7. Serve warm with a side of tahini sauce or your favorite dip.

Storage

Store leftover falafel in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.