Quinoa Falafel with Tahini Sauce
Quinoa Falafel Recipe is baked crispy on the outside and moist inside. Serve with Tahini sauce in salads or pita. Freeze leftovers for busy weeknights.
Quinoa Falafel Recipe is baked crispy on the outside and moist inside. Serve with Tahini sauce in salads or pita. Freeze leftovers for busy weeknights.
- 1/2 cup water
- 1 cup water
- 1/4 tsp salt
- 2 tbsp cornstarch
- 2 tsp coriander ground
- cooking spray (i use misto)
- 2 cups quinoa dry
- 2 oz cans chickpeas, drained & rinsed (i cook my own beans)*
- 1 medium onion cut into big chunks
- 8 large
- 2 cups parsley packed
- 3 1/2 tsp salt*
- 4 tsp cumin
- 4 tbsp sesame oil
- 1 cup tahini
- 1 garlic clove large**
- some falafel mixture
- Carbohydrate 7.83172951608647 g
- Cholesterol 0 mg
- Fat 4.61333557349663 g
- Fiber 1.29495336421479 g
- Protein 2.38064305856733 g
- Saturated Fat 0.630875605369778 g
- Serving Size 1 1 falafel (26g)
- Sodium 185.54730426666 mg
- Sugar 6.53677615187168 g
- Trans Fat 0.226087109828814 g
- Calories 80 calories
Step-by-step
- Cook quinoa as per package instructions and set aside.
- Preheat oven to 450 degrees F, line a large baking sheet with unbleached parchment paper and spray with cooking spray.
- In a food processor, add remaining Falafel ingredients (except quinoa and cooking spray) and blend until semi-smooth with some smaller chickpea chunks left.
- Transfer to a large bowl along with quinoa and mix with a spatula until well combined. Reserve some mixture for the sauce.
- Using a small scoop, roll mixture into golf-size balls and place on a baking sheet.
- Spray tops with cooking spray and bake for 30 minutes or until golden brown and crispy, turning once.
- While falafel is baking, make the sauce by processing Tahini Sauce ingredients in a food processor until smooth.
- I baked falafel in 2 batches, so while the first one was baking I made the sauce and added Falafel mixture to it, just enough to make it thick.
- Serve falafel hot with salad or pita and sauce. Great for making sandwiches.
Quinoa Falafel with Tahini Sauce: A Weeknight Winner
As a busy mom of two, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, soccer practice, and the never-ending cycle of laundry, whipping up something elaborate often feels impossible. That’s why I’ve fallen head over heels for this Quinoa Falafel recipe. It’s incredibly flavorful, satisfying, and surprisingly easy to make, even on the busiest of weeknights. The best part? It’s incredibly versatile!
This recipe isn’t just a quick meal solution; it’s a delicious adventure in healthy eating. The quinoa adds a fantastic nutty flavor and a boost of protein, while the chickpeas provide a hearty texture. The falafel themselves are baked, not fried, making them a lighter option without compromising on that satisfyingly crispy exterior. And let's not forget the tahini sauce – it's a creamy, dreamy topping that perfectly complements the earthy flavors of the falafel. I usually double the recipe, as these little gems are so addictive my family gobbles them up in no time. The leftovers are great for quick lunches or a mid-week snack too. Just pop them in a pita pocket with the sauce for a simple and nutritious meal.
Beyond the Recipe: Adaptability and Time-Saving Tips
One of the things I love most about this recipe is its adaptability. Feel free to experiment with different herbs and spices to create your own unique flavor combinations. I’ve added extra coriander for an even more vibrant taste, and a pinch of chili flakes for a kick, but other herbs like parsley or mint also make a great addition. The beauty of this recipe lies in its simplicity and the freedom it gives you to personalize it. If you are short on time, you can certainly use canned chickpeas; I prefer cooking my own, mainly because I can control the quality and freshness, but it's entirely up to your preference and time constraints.
To make this recipe even quicker, I often prep the falafel mixture ahead of time. I’ll make a big batch on the weekend and store it in the refrigerator, ready to be formed into balls and baked during the week. This reduces my weeknight cooking time significantly, allowing me to spend more quality time with my family. And freezing the cooked falafel is an absolute game changer for those insanely busy weeks! Just pop a few in the oven, and dinner is ready in minutes.
Serving Suggestions:
The possibilities are endless when it comes to serving these quinoa falafel. They're fantastic in pita pockets with hummus, tucked into salads for a protein boost, or served as a delicious appetizer. My kids love them on their own, a perfect healthy snack after school. The tahini sauce is a must-have, providing the perfect creamy counterpoint to the crunchy falafel. But feel free to get creative with other dips or sauces; tzatziki or a simple yogurt dip would also be delightful pairings.
More Than Just a Recipe: A Lifestyle Choice
This Quinoa Falafel recipe isn’t just about the food; it's about creating a healthier and more balanced lifestyle. It's about finding simple, nutritious meals that fit into even the busiest of schedules, without sacrificing flavor or satisfaction. It's a testament to the fact that delicious, healthy eating doesn't have to be complicated or time-consuming. It's a recipe for a better life, one delicious bite at a time. So, give it a try, and let me know what you think! I promise, this will become a staple in your family's meal rotation.
