Crispy Quinoa Falafel

Name: Crispy Quinoa Falafel
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1 cup cooked quinoa; 1 can (15 oz) chickpeas, drained and rinsed; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 1 1/2 tsp salt; 1/2 tsp baking soda; 2 tbsp all-purpose flour; 2 tbsp lemon juice; 1/4 cup olive oil; Vegetable oil for frying

🕒 Prep: 30 min

🔥 Cook: 12 min

🍽 Serves: 4

★★★★★

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Welcome to a delightful twist on a classic! This Crispy Quinoa Falafel is a modern take on a beloved Middle Eastern staple, combining the nutty flavor of quinoa with hearty chickpeas. Perfect for a quick lunch or a satisfying dinner, these falafels are sure to become a staple in your kitchen.

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Ingredients for Crispy Quinoa Falafel

The foundation of this recipe is quinoa, which adds a delightful nutty flavor and texture. We use canned chickpeas for convenience; they bring creaminess and protein. Fresh herbs like parsley and cilantro add freshness and depth. The onion and garlic help to build a robust flavor base, while cumin, coriander, smoked paprika, and cayenne pepper spice things up with warmth and a bit of heat. Salt enhances all these flavors, and baking soda helps the falafel achieve a light, fluffy texture. A touch of all-purpose flour binds everything together, while lemon juice adds brightness. Finally, olive oil enriches the mixture and aids in frying.

Tips & Tricks

For even more flavor, toast the quinoa lightly before cooking it.
Ensure your oil is hot enough to avoid greasy falafel. A small test fry will prevent disappointment.
If the mixture feels too wet, add a bit more flour until it holds together well.
For a gluten-free version, substitute the flour with chickpea flour or gluten-free flour.

Serving Suggestions

These falafels are perfect in a warm pita with fresh veggies like cucumber, tomato, and lettuce. Add a dollop of hummus or a drizzle of tahini sauce for extra flavor. They're also wonderful atop a fresh salad or served with a side of roasted vegetables for a hearty meal.

Frequently Asked Questions

Can I bake these falafels instead of frying them?: Absolutely! Preheat your oven to 375°F (190°C) and bake on a lined baking sheet for about 25-30 minutes, flipping halfway through.
How do I store leftover falafel?: Keep them in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 3 months.
What if I don't have a food processor?: You can mash the chickpeas with a fork and finely chop the other ingredients. It will take a bit longer but works just as well.

Crispy Quinoa Falafel Recipe Walkthrough

Let's start by combining the quinoa, chickpeas, parsley, cilantro, onion, and garlic in a food processor. Pulse them until you have a coarse blend. You're not looking for a puree here, just a nice mix where everything is broken down but still has some texture.

Next, add your spices: cumin, coriander, smoked paprika, cayenne pepper, and salt. Sprinkle in the baking soda and flour, and finish with the lemon juice and olive oil. Pulse again, just until everything is well combined. Remember, you want a mix that holds together but isn't mushy.

Now, it's time to refrigerate the mixture for about an hour. This will make it much easier to shape into balls or patties. Once chilled, shape your mixture into small balls or patties, roughly 2 inches in diameter. Try to keep them uniform for even cooking.

Heat vegetable oil in a deep pan over medium heat. Test the oil with a small piece of the mixture; if it sizzles and floats, it's ready. Carefully fry the falafel in batches, turning them occasionally, until they're golden brown and crispy all over, about 3–4 minutes per batch.

Once done, remove the falafel and let them drain on paper towels to absorb any excess oil. Serve them warm, and enjoy the crispy, flavorful goodness!

Why You'll Love This Recipe

Perfectly crispy on the outside, tender on the inside.
Packed with plant-based protein and wholesome ingredients.
Easy to make ahead and freeze for future meals.
Versatile — great in salads, wraps, or on their own.
Full of bold, aromatic flavors that transport you to the streets of the Middle East.

Ingredients

1 cup cooked quinoa

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 small onion, finely chopped

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1 1/2 tsp salt

1/2 tsp baking soda

2 tbsp all-purpose flour

2 tbsp lemon juice

1/4 cup olive oil

Vegetable oil for frying

Step-by-step Instructions

1. Combine quinoa, chickpeas, parsley, cilantro, onion, and garlic in a food processor. Pulse until coarsely blended.

2. Add cumin, coriander, smoked paprika, cayenne pepper, salt, baking soda, flour, lemon juice, and olive oil. Pulse again until mixture is well combined but not pureed.

3. Refrigerate the mixture for 1 hour to make it easier to shape.

4. Form the mixture into small balls or patties, about 2 inches in diameter.

5. Heat vegetable oil in a deep pan over medium heat.

6. Fry the falafel balls in batches until golden brown and crispy on all sides, about 3-4 minutes per batch.