Crispy Quinoa Falafels Made Simple
These Quinoa Falafels are a fresh take on a classic, bringing together chickpeas, quinoa, and herbs for a crisp yet tender bite. They are a versatile option that works beautifully for lunch, dinner, or as a snack to share. You’re going to love how easy they are to make at home and how well they pair with your favourite wraps, dips, or salads.
Step-by-Step to Perfect Falafels
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Place garlic, shallots, parsley, coriander, and spices in a food processor. Pulse until finely chopped.
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Add chickpeas and pulse again until a coarse mixture forms. Avoid over-processing.
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Transfer to a bowl, stir in the egg and cooked quinoa, and let the mixture rest for 15 minutes.
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Scoop out about 2 tablespoons at a time, roll into balls, and press gently to form patties.
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Heat coconut oil in a large pan. Cook falafels in batches for 3–4 minutes on each side until golden and crisp.
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Serve warm in flatbread, pita, or lettuce cups with hummus, avocado, or your chosen spread.
Why These Falafels Work So Well
Chickpeas provide a hearty plant-based base, offering both protein and fibre. Quinoa adds a subtle nuttiness along with all nine essential amino acids, making this recipe more balanced and satisfying. Fresh herbs like parsley and coriander lift the flavour and bring a bright, refreshing finish to every bite.
Enjoy and Share Your Creations
These falafels are perfect for preparing ahead, packing into lunches, or serving as part of a relaxed dinner spread. Try pairing them with a fresh salad or alongside Happy Digestion to support gut-friendly balance. And if you give them a try, share your version in our Happy Healthy Community — we love seeing the delicious ways you bring our recipes to life.
Crispy Quinoa Falafels Made Simple
These Quinoa Falafels are a fresh take on a classic, bringing together chickpeas, quinoa, and herbs for a crisp yet tender bite. They are a versatile option that works beautifully for lunch, dinner, or as a snack to share. You’re going to love how easy they are to make at home and how well they pair with your favourite wraps, dips, or salads.
Step-by-Step to Perfect Falafels
-
Place garlic, shallots, parsley, coriander, and spices in a food processor. Pulse until finely chopped.
-
Add chickpeas and pulse again until a coarse mixture forms. Avoid over-processing.
-
Transfer to a bowl, stir in the egg and cooked quinoa, and let the mixture rest for 15 minutes.
-
Scoop out about 2 tablespoons at a time, roll into balls, and press gently to form patties.
-
Heat coconut oil in a large pan. Cook falafels in batches for 3–4 minutes on each side until golden and crisp.
-
Serve warm in flatbread, pita, or lettuce cups with hummus, avocado, or your chosen spread.
Why These Falafels Work So Well
Chickpeas provide a hearty plant-based base, offering both protein and fibre. Quinoa adds a subtle nuttiness along with all nine essential amino acids, making this recipe more balanced and satisfying. Fresh herbs like parsley and coriander lift the flavour and bring a bright, refreshing finish to every bite.
Enjoy and Share Your Creations
These falafels are perfect for preparing ahead, packing into lunches, or serving as part of a relaxed dinner spread. Try pairing them with a fresh salad or alongside Happy Digestion to support gut-friendly balance. And if you give them a try, share your version in our Happy Healthy Community — we love seeing the delicious ways you bring our recipes to life.
Method
- In a food processor, combine garlic, shallots, parsley, coriander, spices. Pulse until every-thing is minced. Add the chick peas and pulse until it is a course mixture. Don’t over process. Transfer to a bowl.
- Add the egg and quinoa. Mix until everything is well combined and let rest for 15 minutes.
- Form the patties, in the palm of your hand.
- Scoop out roughly 2 tablespoons worth of the mixture. Form into a ball and press down slightly to form patty. Repeat with remaining mixture.
- Heat 2 tablespoons of coconut oil in a large fry pan.
- Add as many of the falafel as you can without crowding the pan. Cook for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. Falafel should be cooked through and crisp on the outside. You don't want to overcook. Repeat with the remaining falafel, adding the extra tablespoon of coconut oil if needed.
- Serve in a flat bread, pita bread or lettuce cup with hummus, avocado or your favorite spread.
